In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Maybe you need to learn from me how to make braised spareribs in Worcestershire sauce. 1. Put the ribs, 1 teaspoon Worcestershire sauce, 1/8 teaspoon salt, 1 teaspoon soy sauce, 1/4 teaspoon pepper, 1 teaspoon cooking wine, and 1/4 teaspoon sugar in a large bowl. Stir until the ribs become sticky and leave for about 30 minutes. 2.1 Spread it evenly in the container where the dish will be served; 3.2 Bring the pot to a boil, add water, 1 teaspoon of salt and 0.5 teaspoon of vegetable oil, let the mushrooms have a little flavor, add the mushrooms when the water boils, and remove them after a while; 4.1 Heat 3 tablespoons of oil, 3 tablespoons of sugar and 4 slices of ginger in a pan over medium heat and fry until brown; 5.2 Put cold water and 4 slices of ginger in the pot again, put the ribs in immediately, let the water boil for 2-3 minutes, rinse the ribs with hot water, filter the water and set aside; 6. Quickly pour in the ribs and stir to avoid over-burning the sugar. Stir evenly to allow the ribs to be evenly coated with sugar. 7. Add enough water to almost reach the level of the ribs, add 1 tablespoon of soy sauce, 1/4 teaspoon of pepper powder, and 1 teaspoon of cooking wine, and cover the lid for a while; 8. After opening the lid, add 2 tablespoons of Worcestershire sauce, season with salt, add 1 teaspoon of water starch, cook over high heat until the sauce thickens, sprinkle with a few drops of sesame oil, and stir a few times; 9. Place the ribs on top of the mushrooms and pour the juice from the pan over them. After reading the above introduction about braised spareribs in Worcestershire sauce, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the food. |
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