排骨这样做太香了，不用一滴水，肉嫩鲜香，比红烧排骨好吃多了

生焗沙茶排骨
今日小贴士Today's tip:
配料：排骨2根，生抽15克，蚝油8克，盐2克，
沙茶酱25克，油50克，蒜、姜、青红椒适量
注意事项：
排骨先腌制一会可以更入味，用来焗菜的砂锅
建议要用黑陶瓷，这样就不会粘锅了。
Today's tip:
Ingredients: 2 spareribs, 15 g raw, 8 g oyster oil, 2 g salt, 25 g sandtea sauce, 50 g oil, appropriate amount of garlic, ginger and green pepper
Matters needing attention:
Pickling spareribs for a while can be more delicious. The casserole used to bake vegetables is recommended to use black ceramics, so that it will not stick to the pot.

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