Beer enhances the flavor of dishes, not only removing the gamey smell of meat and poultry but also tenderizing the meat, making it more juicy and less greasy. It also adds a unique malty aroma. Often called "liquid bread," beer also aids digestion, stimulates the appetite, and improves digestion. Today, I'll share a recipe for beer-braised pork ribs!
Materials
Steps to make super delicious beer-braised pork ribs
Prepare the materials as shown in the picture.
Bring a pot of water to a boil, add 5 slices of ginger, then add the pork ribs. Once the water boils again, blanch the ribs for 1 minute and remove them from the water.
Take out the ribs
Set aside the blanched pork ribs (drain as much water as possible).
Heat oil in a wok
Pour in the ribs
Fry over high heat until slightly browned
Next, add 10 slices of ginger, 2 cloves of garlic, and 10 dried chilies.
Stir-fry evenly
Next, add 1 tablespoon of salt, 1 tablespoon of chicken bouillon powder, 3 tablespoons of light soy sauce, and 2 tablespoons of chili sauce, and stir-fry evenly.
Pour in 1 can of beer
Stir-fry evenly
Cover the pot and simmer over high heat for 25-30 minutes until the sauce thickens, stirring occasionally to ensure even cooking.
Once the sauce has reduced to almost nothing, add the chopped scallions and stir-fry evenly.
It's ready to serve! It smells amazing!
It's on the disc!
Dinner's ready!
