Beer Braised Pork Ribs

Overview

Adding beer to dishes can not only remove the fishy smell of meat and poultry, but also help soften the meat, and at the same time add a special wheat aroma to the dishes. It is definitely a double-winner! Recently, it is a good time for fresh and tender corn to be in season, so corn is chosen as a side dish for this dish. I happened to have a few fresh shiitake mushrooms on hand, so I just washed them, cut them up and threw them in to cook together. Fresh ingredients, high-quality ingredients, and the taste of cooking will never be bad, so you can cook as you like ~ The braised pork ribs are as expected soft and juicy, and when you suck them gently, the bones and flesh are separated. The sweetness of the corn also makes the ribs taste sweet and delicious!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• banquet
• beer
• cooking wine
• corn
• edible oil
• fresh mushrooms
• light soy sauce
• onions
• ribs
• ginger
• salt

Ingredients

Steps

1. 1 Prepare various ingredients;

   

2. 2 Wash the ribs, put cold water into the pot, add 2 slices of ginger, boil over high heat and skim off the foam;

   

3. 3 Take out the ribs, wash the surface oil under running warm water, drain the water and set aside;

   

4. 4 Cut the corn into small pieces and remove the stems from the mushrooms. If the mushrooms are larger, you can use a different knife;

   

5. 5 Put a little cooking oil in the pot, and when the oil is warm, add the remaining ginger slices and green onion segments;

   

6. 6 After sautéing over low heat, remove the scallions, add the pork ribs, and fry over medium heat until golden brown on both sides;

   

7. 7 Add a little cooking wine and light soy sauce along the edge of the pot, stir-fry evenly until it turns color;

   

8. 8 Add the processed corn and mushrooms, stir-fry evenly;

   

9. 9 Add beer, the amount of wine should be about the same as the ingredients. I drank a can of beer;

   

10. 10 Bring to a boil over high heat, then turn to low heat, cover and simmer for 30 to 40 minutes. When cooking for 20 minutes, uncover and add salt to taste;

    

11. 11 Simmer until the soup is reduced to about half and the meat is crispy and tender, then turn to high heat to reduce the juice;

    

12. 12 Arrange on a plate and sprinkle some chopped green onion on the surface to garnish.