1. Chop a catty of ribs into small pieces.

2. Add a proper amount of water to the pot, add ginger slices and ribs, and cook for 1-2 minutes.

3. Take out the blanched ribs and drain them for later use.

4. In a clean pot, add some cooking oil in advance, then add sugar, turn on a small fire and constantly stir the mixture of sugar and cooking oil.

5. Add a little water in the process of stirring (not too much water, about the same as the amount of edible oil), stir-fry until the color is purple, and keep stirring during the period.

6. Then add the blanched ribs, stir-fry until the color is even, and then add a handful of garlic cloves.

7. Add a can of beer after the meat is fried.

8. The amount of beer is less than that of ribs. After the fire boils, turn to low heat and simmer for half an hour.

9. When the soup is only 1/4, add a proper amount of salt and a spoonful of sugar to taste, and then turn to high heat to collect the juice until the soup becomes thick.