1. Wash the pork ribs and put them in a pot with boiling water to remove the bloody smell, then rinse them with water and dry them for later use.
2. Wash the green onions into knots, slice the ginger, pour the red fermented bean curd into a small bowl
3. Put a spoonful of corn oil in the pot, stir-fry with rock sugar first, then add the dried ribs, and finally add green onion, ginger, star anise, beer and red fermented bean curd juice, cover the pot and simmer over medium-low heat
4. After the ribs are crispy, turn on high heat to collect the dried soup, then serve on a plate
Tips:1. Roasting meat with beer will increase the fragrance, and the dosage can be adjusted by yourself.
2. The fermented bean curd juice is salty, so pay attention to the amount of use.
