The spareribs are not braised in soy sauce. I'll teach you a new way to eat them. They are simple.

本影片分享了一道創新排骨做法，捨棄傳統的燉湯或紅燒，採用「先蒸後炒」的技巧。透過淡鹽水浸泡與澱粉鎖水，確保肉質滑嫩不柴，最後搭配蒜末、洋蔥、青椒及豆豉醬快炒，打造出一道鮮香多汁且營養不流失的風味排骨。