京都排骨是一道經典的中式菜餚，以其酸甜可口的味道和外酥內嫩的口感而聞名。這道菜並非起源於日本的京都，而是中國的創意料理，因其獨特的風味和受歡迎的程度，得名“京都排骨”。這道菜常見於中餐館，亦是家庭聚餐的熱門選擇。

製作的過程需要一些基本的食材，包括排骨、蔥、薑、蒜、糖、醋、番茄醬、生抽、老抽和一些調味料。首先，選用新鮮的豬排骨，洗淨後切成適當大小的小塊。將排骨放入滾水中焯燙幾分鐘，去除血水和雜質，然後撈出瀝乾備用。接下來，調製醃料。將蔥、薑、蒜切碎，與少許鹽、糖、生抽和料酒混合，製成醃料。將瀝乾的排骨放入醃料中，充分拌勻，讓排骨均勻吸收調味料的味道。醃製時間最好為30分鐘至1小時，以便入味。

在排骨醃製的同時，可以準備京都排骨的醬汁。醬汁的主要成分包括番茄醬、糖、醋、生抽和老抽。取一個小碗，加入適量的番茄醬、糖和醋，再加入少許生抽和老抽，根據個人口味調整酸甜度，攪拌均勻備用。醃製好的排骨需要進行油炸。取出排骨，用廚房紙巾吸乾多餘的水分。熱鍋中加入適量的油，待油溫達到約170°C時，將排骨逐個放入鍋中油炸。油炸至排骨表面金黃酥脆，然後撈出瀝油。在另一個鍋中，加入少許油，待油熱後，加入切碎的蔥、薑、蒜炒香。隨後，倒入之前調製好的醬汁，煮沸後轉小火，加入炸好的排骨，快速翻炒，使每塊排骨均勻裹上醬汁。這個過程中需要不停翻動，以免醬汁燒焦。翻炒幾分鐘後，待排骨充分吸收醬汁，關火，盛盤裝飾即可。可以撒上一些芝麻或蔥花，增加風味和美觀。

京都排骨色澤紅亮，外酥內嫩，味道酸甜可口，既有豬排骨的香嫩，又有醬汁的濃郁，是一道讓人垂涎欲滴的佳餚。無論是作為主菜還是下酒小菜，京都排骨都是一個不錯的選擇。其簡單易做的特點，也讓其成為家庭廚房中的常見菜品。通過掌握以上的製作步驟和技巧，你也可以在家輕鬆製作出這道美味的京都排骨。

Kyoto Pork Ribs is a classic Chinese dish known for its sweet and sour flavor and its crispy exterior with tender interior. This dish does not originate from Kyoto, Japan, but is a creative Chinese recipe. It was named "Kyoto Pork Ribs" due to its unique taste and popularity. It is commonly found in Chinese restaurants and is also a popular choice for family gatherings.

The preparation requires some basic ingredients, including pork ribs, green onions, ginger, garlic, sugar, vinegar, ketchup, light soy sauce, dark soy sauce, and some seasonings.

First, choose fresh pork ribs, wash them, and cut them into appropriately sized pieces. Blanch the ribs in boiling water for a few minutes to remove blood and impurities, then drain and set aside.Next, prepare the marinade. Chop the green onions, ginger, and garlic, and mix them with a little salt, sugar, light soy sauce, and cooking wine to make the marinade. Add the drained ribs to the marinade, mix well, and let the ribs absorb the flavors evenly. It is best to marinate for 30 minutes to an hour to ensure the ribs are flavorful.

While the ribs are marinating, prepare the sauce for the Kyoto Pork Ribs. The main components of the sauce include ketchup, sugar, vinegar, light soy sauce, and dark soy sauce. In a small bowl, add an appropriate amount of ketchup, sugar, and vinegar, then add a little light soy sauce and dark soy sauce. Adjust the sweet and sour taste according to personal preference and mix well to set aside.

The marinated ribs need to be fried. Take the ribs out and pat them dry with a kitchen towel to remove excess moisture. Heat an appropriate amount of oil in a pan. When the oil temperature reaches about 170°C, add the ribs one by one to the pan for frying. Fry until the ribs are golden and crispy, then remove and drain the oil.

In another pan, add a little oil. When the oil is hot, add the chopped green onions, ginger, and garlic and sauté until fragrant. Then pour in the prepared sauce, bring to a boil, then reduce to a simmer. Add the fried ribs and stir quickly to coat each rib evenly with the sauce. During this process, keep stirring to prevent the sauce from burning.

After a few minutes of stir-frying, let the ribs fully absorb the sauce, then turn off the heat and plate the dish. Garnish with some sesame seeds or chopped green onions to enhance the flavor and appearance.

Kyoto Pork Ribs have a bright red color, crispy exterior, and tender interior. The taste is sweet and sour, with the succulent flavor of pork ribs and the rich sauce. It is a mouth-watering dish that can be served as a main course or a snack with drinks. Its simple preparation also makes it a common dish in home kitchens. By mastering the above steps and techniques, you can easily make this delicious Kyoto Pork Ribs at home.

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