原料:猪肋排2斤,洋葱1/4个,大蒜3瓣,番茄沙司200毫升,白糖2茶匙(10克),苹果醋2茶匙(10毫升),喼汁2茶匙(10毫升),大藏芥末酱2茶匙(10克),辣椒粉1茶匙(5克),黑胡椒粉1/2茶匙(3克),橄榄油2汤匙(30毫升),盐1茶匙(5克)做法1.洋葱和大蒜切碎备用。锅中放入清水,大火煮开后放入猪肋排,煮4分钟后捞出,冲净浮沫后沥干。2.炒锅烧热,倒入1汤匙(15毫升)橄榄油,待油温五成热时放入洋葱碎,炒软并炒出香味后盛出备用。 Raw materials: 2 pounds of pork ribs, 1/4 onion, 3 cloves of garlic, 200 ml of tomato sauce, 2 teaspoons of white sugar (10 grams), 2 teaspoons of apple cider vinegar (10 ml) 2 teaspoons of mustard sauce (10 g), 1 teaspoon of chili powder (5 g), 1/2 teaspoon of black pepper powder (3 g), 2 tablespoons of olive oil (30 ml) and 1 teaspoon salt (5 grams) Onions and garlic chopped spare. Put the pan into the water, boil the fire into the pork ribs, cook for 4 minutes after the fish, wash the scum drain and drain. 2. Wok heat, pour 1 tablespoon (15 ml) of olive oil, until the oil temperature into hot crushed onions into half, stir-fry and stir out the smell after Sheng Sheng spare.