Ingredients:SpareribsPlat, garlic paste,Black pepperCrushed.

Seasonings: vegetable oil orolive oil, salt, canned sauce.

First, clean the spareribs, drain them, and mix with garlic paste, black pepper crushed, salt for seasoning.Heat a wok in a pan and add oil. Cook the spareribs until both sides are golden brown until fully cooked. Serve with a small amount of the sauce added on top (the doneness is traditionally to about 5 or 70% done).

　　Beefis rich in nutrients, enhancing energy and strengthening the middle energizer. For young adults and pregnant women, eating beef is highly beneficial.

When serving grilled spare ribs, you may accompany them with mustard or choose a red wine made from "Cabernet Sauvignon" grapes.GrapesRedWine.Spareribs,onionslices,red pepperslices, shiitake mushrooms, garlic paste,soy sauce, old soy sauce, oil, cornstarch, water, salt,MSG, sugar,black pepperpowder, chilli bean sauce. Gravy preparation: one teaspoon of dark soy sauce, half a tablespoon of oyster sauce, half a teaspoon of sugar, half a teaspoon of cornstarch, and half a tablespoon of water.1. Marinate the spareribs with soy sauce, oil, cornstarch, water, sugar, black pepper powder for 2 hours;2. Heat up a wok in a pan and add some hot oil to sauté the spareribs briefly;

3. Sauté garlic paste first, then add onion slices, red pepper slices, shiitake mushrooms into the pan and cook for about 1-2 minutes,

then add beef and continue cooking over medium heat for about 3 minutes. Add black pepper powder and half a spoon of chilli bean sauce to stir well, followed by adding the gravy. Adjust seasoning if necessary before serving.Note: The spareribs must be marinated sufficiently so that the flavors can penetrate into the beef. Do not cook for too long; otherwise, the beef will become tough.Heat oil in a wok, add beef short ribs and fry briefly;

2. Sauté minced garlic first, then add onions, bell pepper strips, and mushroom slices, cooking for about 1-2 minutes,then add the beef and cook over medium heat for about 3 minutes. Add black pepper powder and half a spoon of shrimp paste, stir-fry until well combined. Then add the roux, adjust seasoning to taste if needed, and serve on a plate.

Note: The beef short ribs must be marinated long enough for the flavor to penetrate, do not cook for too long or the meat will become tough.