原料：肋排500g、不需白芝麻1湯匙、炒糖醋排醋排蔥姜少許。低難度糖
調料：生抽2湯匙、骨做骨料酒1湯匙、法糖香醋2湯匙、不需砂糖2湯匙、炒糖醋排醋排淀粉2湯匙、低難度糖清水適量。骨做骨
做法：
1、法糖排骨讓店家斬成小塊，不需放在容器內，炒糖醋排醋排加1湯匙湯匙生抽和1料酒+蔥姜片腌制一晚。低難度糖
2、骨做骨腌制后的法糖排骨瀝干，表面撒上淀粉，鍋中加比平時炒菜多一倍量的油煎至上色。
3、煎好的排骨撈出瀝干油備用。
4、糖+生抽+香醋+料酒+少許水混合調勻備用。
5、鍋中留少許底油，放入蔥姜片爆香鍋底，放入煎過的排骨，加入調好的料汁炒勻。
6、加入200ml左右的熱水，蓋上鍋蓋，燜煮15分鐘左右，打開蓋子大火收汁，裝盤后撒上白芝麻即可。
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