Introduction
Beer roasted duck and roasted meat really tastes exceptionally good. The roasting process uses beer instead of water and makes the meat extra tender. A cast iron skillet works best for this small amount of water. This enameled cast iron casserole pot from Beiding is a great value and really good quality. With just over a can of beer, the ribs were tender and flavorful in 40 minutes of slow simmering over low heat. The heat-conducting plate is awesome, not only does it heat the pot more evenly, but it also protects the bottom of the pot from getting blackened. The same can be done for roast duck and chicken wings.
Ingredients
Spare Ribs: 600g, Beer: 400ml, Oyster Sauce: 15g, Braised Soy Sauce: 15g, Rock Sugar: 15g, Garlic: 4 Cloves, Spring Onion: 2 Sections, Ginger: 4 Slices, Star Anise: 2 Pieces, Peppercorns: 20 Pieces, Fragrant Leaf: 1 Piece, Dried Red Peppercorns: 2 Pieces
Steps
Step 1: Prepare the ingredients
Step 2: Put a defrosting heat-conducting plate on the stove to conduct heat more evenly and protect the bottom of the pot from being burned.
Step 3: Put on the North Tripod Crock-Pot, add some cold water and put on the ribs. Bring to a boil over low heat and cook for 3 minutes. Strain out and rinse.
Step 4: Pour off the water from the casserole pot, wash it, heat the pot over medium-low heat, pour in the oil, add rock sugar, star anise, dried chili peppers, peppercorns, and coriander leaves and pop the aroma.
Step 5: When the rock sugar melts, add green onion, ginger and garlic, add blanched pork ribs. Stir fry on medium-low heat
Step 6: Fry the ribs until lightly browned, add oyster sauce and braised soy sauce.
Step 7: Pour in the beer, not over the ribs. Leave the pot open to boil and evaporate the alcohol.
Step 8: Cover the pot and simmer on low heat for 40 minutes.
Step 9: Save some of the juice and serve with rice.
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