Stewed Beef Ribs with Dark Beer

Name: Stewed Beef Ribs with Dark Beer
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Ribs; 750ml dark beer; a little Vegetable oil; Several petals garlic; A paragraph Green onions; piece Fresh ginger; 2 star anise; 3 pieces Bay leaf; 2 Bai Kou; 2 small pieces Cinnamon; a little Braised Soy Sauce; 50g Red Bean Fermented Bean Soup; Some salt

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef ribs are the meat between the ribs. The meat is fresh and tender, with some fascia on both sides. It is great for stewing and eating. The beef ribs I bought have already been cut into large strips. Just wash them twice with clean water, then blanch them and stew them with dark beer. The meat will be more tender and rotten.
Beef is not easy to taste, but I used a magic weapon to make the beef more flavorful. What is the magic weapon? It is the soup of the rose fermented bean curd from the north. This soup is red and has the aroma of fermented bean curd. Putting it in the broth can not only make the meat beautiful, but also increase the aroma.
Don't worry about getting intoxicating if you put a stout beer. Because after heating, the alcohol will evaporate, leaving only the liquid in the beer, and you will not worry about being detected "drunk driving" by the traffic police because of this beef stew. "

Stewed Beef Ribs with Dark Beer

1. Clean the beef ribs

2. Put it in a pot with cold water, bring to a boil over high heat, boil the blood in it, and remove the ribs

3. Red bean fermented bean curd soup, garlic, star anise, bay leaves, cinnamon bark, white komon are ready; cut scallion into sections and fresh ginger

4. Pour a little vegetable oil into the wok, pour the spices into the wok and stir fry for a fragrance

5. Pour the beef ribs into the pot and continue to stir fry

6. Pour the fermented bean curd soup and stir-fry the beef ribs to evenly color

7. Pour in some braised soy sauce and continue to stir fry for color

8. Pour 750ml of dark beer, then add some hot water

9. Cover the pan, simmer and stew over low heat

10. When the meat is cooked to the taste you like, add a little salt, collect the juice, and take it out of the pan

Tips:
1. The beef ribs are blanched to remove excess blood and make the meat tasteless;
2. The seasoning is adjusted according to personal taste;
3. Because fermented bean curd is salty, soy sauce and salt should be increased or decreased as appropriate;
4. It is not recommended to add salt too early, as that will make the beef tight and difficult to cook.