How to make delicious beer ribs

Beer ribs are a dish made with beer and ribs. This dish has the mellow aroma of beer and the tender texture of the ribs, so it is a very popular food. There are many ways to cook beer ribs. Different methods require different auxiliary ingredients and condiments, and the cooking steps are also different. Below, I will introduce three ways to cook beer ribs in detail!

Method 1

Ingredients: spare ribs, dark soy sauce, beer, ginger, rock sugar

practice:

1. Put the cut ribs into boiling water and blanch them, remove the blood and then take them out.

2. Pour in a bottle of beer, honey, rock sugar, soy sauce, and ginger. Bring to a boil over high heat, then simmer over medium heat and stir-fry slowly.

When the beer is almost dry, add vinegar and cook over high heat until the ribs are cooked.

Method 2

raw material:

Spare ribs (500g), button mushrooms (50g), spring bamboo shoots (75g), egg (1), shallot (1), ginger (1 small piece), garlic (5 cloves), peppercorns (appropriate amount), starch (appropriate amount), cooking oil (500g), chili oil (1 tsp), sesame oil (1 tsp), soy sauce (2 tsp), broth (3 tbsp), beer (9 tbsp), cooking wine (1 tbsp), bean paste (1 tbsp), pepper (1 tsp), salt (1 tsp), MSG 1 tsp)

practice:

1. Wash and mince ginger and garlic; wash and cut green onions into sections; beat eggs into a bowl and filter out the yolk; wash and cut mushrooms into cross-shaped slices; wash and cut spring bamboo shoots into sections, put them into boiling water and cook until cooked, remove and soak in cold water;

2. Wash the ribs, cut them into sections, put them in a bowl, mix salt, cooking wine, egg white, starch, cooking oil, onion, ginger, garlic and water, and refrigerate for 2 hours;

3. Put oil in the pot and heat it to 70% hot, put in the ribs and fry until cooked through.

4. Leave some oil in the pot, add ginger, garlic, onion and peppercorns and stir-fry until fragrant, add the broth and bring out the aroma, remove the residue, pour in the spare ribs, shiitake mushrooms, spring bamboo shoots, beer, salt, soy sauce and pepper and cook until the flavors are absorbed.

5. Add MSG, sesame oil and chili oil and mix well.

Method 3

Spare ribs (1kg), 5 green onions, 4 cloves of garlic, 1.5 cans of beer, half a piece of ginger, bean paste (not spicy, appropriate amount), soy sauce (appropriate amount), light soy sauce (appropriate amount), salt (1 spoon), sugar (appropriate amount), star anise (3 large ones), tangerine peel (1 or 2 pieces), dried chili (appropriate amount), Sichuan pepper (appropriate amount), cinnamon (appropriate amount)

practice:

1. Cut the green onion into sections about the length of your little finger, slice the garlic, and cut some of the ginger into strips and some into slices.

2. Wash the ribs, then put them into the pot, add some scallion whites, some scallion greens, sliced ​​ginger, and some garlic, and blanch them until the ribs are 60% cooked.

3. Throw away the rest of the blanched ginger, garlic and onion from the ribs, then wash the ribs.

4. Add appropriate amount of oil, scoop two tablespoons of bean paste (depending on whether the bean paste is salty or not) and stir-fry for a while, add salt and sugar, then add the ribs and stir-fry evenly.

5. Add star anise, cinnamon, tangerine peel, dried chili pepper, peppercorns, beer and stew.

6. When the ribs are 80% cooked, add some soy sauce and light soy sauce and continue to stew.

7. Wait until the ribs turn brown and remove from the pan