Beer-Braised Pork Ribs with Bamboo Shoots

Name: Beer-Braised Pork Ribs with Bamboo Shoots
Prep time: 2 h 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: Chinese
Ingredients: pork ribs (washed and cut into sections), to taste; button mushrooms (washed and scored in a crosshatch pattern), to taste; bamboo shoots (washed, cut into sections, blanched until just tender, then cooled in cold water), to taste; 1 egg (cracked into a bowl and separated, using only the egg white); fresh ginger (washed and finely chopped), to taste; garlic (washed and finely chopped), to taste; scallions (washed and cut into sections), to taste; Sichuan peppercorns, to taste; 3 tbsp stock; 9 tbsp beer; 2 tbsp cooking wine; 3 tbsp fermented chili bean paste; 3 tsp ground pepper; 2 tsp fine salt; 2 tsp MSG; cornstarch (for marinating), to taste; 500 g (30 g actually used) cooking oil (for deep-frying the ribs); 1 tsp chili oil; 1 tsp sesame oil; 2 tsp soy sauce

The fried ribs are braised with spring bamboo shoots and mushrooms until glossy and red, with a fragrant, numbing-spicy flavor.

3h 10m

Easy

0 favorites

Beer-Braised Pork Ribs with Bamboo Shoots

Ingredients

pork ribs (washed and cut into sections) to taste

button mushrooms (washed and scored in a crosshatch pattern) to taste

bamboo shoots (washed, cut into sections, blanched until just tender, then cooled in cold water) to taste

egg (cracked into a bowl and separated, using only the egg white) 1

fresh ginger (washed and finely chopped) to taste

garlic (washed and finely chopped) to taste

scallions (washed and cut into sections) to taste

Sichuan peppercorns to taste

stock 3 tbsp

beer 9 tbsp

cooking wine 2 tbsp

fermented chili bean paste 3 tbsp

ground pepper 3 tsp

fine salt 2 tsp

MSG 2 tsp

cornstarch (for marinating) to taste

cooking oil (for deep-frying the ribs) 500 g (30 g actually used)

chili oil 1 tsp

sesame oil 1 tsp

soy sauce 2 tsp

Instructions

Prepare the Ingredients

Wash the ginger, garlic, and scallions, then finely chop the ginger and garlic and cut the scallions into sections. Crack the egg into a bowl and separate it, reserving only the egg white. Wash the button mushrooms and score their tops in a crosshatch pattern. Wash and section the bamboo shoots, blanch them in boiling water until just tender, then transfer them to cold water to cool.

Marinate the Ribs

Wash and section the pork ribs. Place them in a bowl with the salt, cooking wine, egg white, cornstarch, cooking oil, scallions, ginger, garlic, and water. Mix until evenly coated, then refrigerate for 2 hours to marinate.

Deep-Fry the Ribs

Heat the oil to about 70% of the temperature required for smoking. Add the ribs and deep-fry until just cooked through, then remove and drain them.

Braise the Ribs

Leave a little oil in the pot and fry the ginger, garlic, scallions, and Sichuan peppercorns until fragrant. Add the stock and simmer to extract the aromatic flavors, then strain out the solids. Add the ribs, button mushrooms, bamboo shoots, beer, salt, soy sauce, and ground pepper, then braise until the flavors are absorbed.