Let's wash the ribs first, then cool them in cold water and cook for another two minutes. The purpose of this is of course to remove the fishy smell. Some people don't know this skill. Boil water in the pot first, then put the ribs in the pot. When ribs expand with heat and contract with cold, meat will become firewood. Pour the right amount of oil into the pot, stir-fry the ribs in the pot for a few times, and remember not to stir for too long, otherwise the ribs will get old. We add dried peppers, peppers, ginger, soy sauce and sugar to the pot, and then mix all the ingredients thoroughly.
Pour a can of beer and boiled water into the pot, and the amount of liquid must not exceed that of ribs. We cook spareribs over high heat, then cover the pot and simmer for about an hour. If we are in a hurry, we can put them out and continue to cook them in the pressure cooker, which can greatly save time and energy, and the cooked ribs are tender and tender. An hour later, the soup in the pot was still half of the original. We opened the fire to collect juice, and when we saw that there was only a little soup left in the pot, we kept stirring it with a shovel to prevent the pot from burning.
You can taste the salt before cooking. If you think the salt is not enough, you can add some soy sauce and salt to taste. Add enough water at one time. If you add it halfway, it will affect the taste of ribs. We should also pay attention to the amount of water in the pot. If the fire is too big, it may dry in a short time. The boiled ribs made by this method are very fragrant and tender, so you don't have to worry about no taste at all, and you can't eat any fishy smell of ingredients at all.