Jingdu sparerib

When I first saw the dish "Kyoto ribs", I once wondered whether it was Japanese food, because the word "Kyoto" immediately connected me with Kyoto Protocol ... Of course, I finally figured out that it was our Beijing food, and this "Kyoto" was our own "Kyoto", haha. Today, I learned this "Kyoto small ribs" from a chef in Beitai Kitchen magazine. However, the main thing is to learn from others about the preparation of Kyoto juice, and I didn't follow the script, because in the process of making it, I made some changes according to my cooking habits. When the chef handles the spareribs, it is fried, but I always have a headache to "handle the fried oil". Use it repeatedly, it is unhealthy, and it is a bit of a disgrace ... So, I still use the way I am used to: frying.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)