Beer-roasted pork ribs
Overview
Ribs again. I had no choice but to buy nearly 3 kilograms of ribs, which I had to eat for several meals. The sun is shining on the weekend. Beer always leaves a long aftertaste when paired with food. I made this a few days ago, beer-roasted pork ribs with potatoes as a side dish.
Tags
- hot dishes
- home cooking
- common dishes
- old man
- winter recipes
- banquet dishes
- lunch
- beer
- cao guo
- chicken essence
- cinnamon
- cooking wine
- dried chili pepper
- garlic
- old soy sauce
- onions
- pixian douban
- potatoes
- spare ribs
- star anise
- starch
- sugar
- vinegar
- zanthoxylum bungeanum
- fragrant leaves
- ginger
- salt
- soy sauce
Ingredients
- Beer Appropriate amount
- Cao Guo Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Dried chili pepper Appropriate amount
- Garlic Appropriate amount
- Old soy sauce Appropriate amount
- Onions Appropriate amount
- Pixian Douban Appropriate amount
- Potatoes Appropriate amount
Steps
-
Wash the ribs and soak them in cold water for half an hour, changing the water several times during this period to remove the blood foam. Drain the water and mix with salt, starch and cooking wine to taste. (The ribs are not blanched because they were soaked in cold water in advance and the water was changed three or four times. If you like to blanch the ribs to remove the blood foam, you can also do it.)
-
Cut potatoes into hob pieces and soak in cold water. Set aside. (Soaking potatoes in water can prevent oxidation and blackening.)
-
Cut onions, ginger and garlic with a knife, and set aside peppercorns, dried chili peppers, star anise, cinnamon, bay leaves and grass fruits. (There are not so many seasonings. It’s delicious just adding onion, ginger, garlic, star anise and cinnamon.)
-
Two spoons of very fresh soy sauce, one spoon of dark soy sauce, and half a spoon of vinegar are set aside.
-
Heat the pan with cold oil. When the oil is hot, add the pork ribs and stir-fry to release the moisture.
-
Add a spoonful of Pixian douban and stir-fry the red oil over low heat. (Pixian Douban should be fried over low heat, as it will burn easily if the heat is high.)
-
Add all the seasonings in step 3 and stir-fry until fragrant.
-
Add the drained potato cubes and stir-fry until the edges of the potatoes are slightly translucent.
-
Add the seasoning from step 4 and stir-fry.
-
Turn up the heat, pour a bottle of beer along the edge of the pot and bring to a boil. (When stewing soup or braised meat, it is best to heat the water when adding water. The meat will tighten when exposed to cold water and taste bad. Today I will use beer to cook it, so try to keep the beer as hot as possible along the edge of the pot.)
-
After opening, cover and simmer over low heat until the ribs and potatoes are soft and fragrant.
-
Reduce the juice over high heat, add appropriate amount of sugar and chicken essence to enhance freshness and serve on a plate. Finally, you can sprinkle some chopped green onion for flavor.
