Beer pairs cleverly with ingredients to bring out a unique fresh aroma, giving the dish a complete and distinctive flavor. Using it to braise lamb belly means the braised lamb has no gamey or muttony smell, and the texture is especially tender. Winter melon, which is suitable for eating in autumn, is added, so the broth after braising is not greasy at all.
Steps for making beer-braised lamb belly：Wash the lamb belly. Cut it into chunks and blanch in cold water; when the foam rises, scoop it out. In a pot without oil, stir-fry the lamb belly directly; the fat from the lamb belly itself is enough. Then add Sichuan peppercorns and ginger slices and stir-fry for a while longer. Pour in one can of beer, just enough to cover the lamb belly, and bring to a boil over high heat. Pour in one can of beer, just enough to cover the lamb belly, and bring to a boil over high heat. Cut the winter melon into chunks. Add the winter melon chunks, add salt. Add pepper. Simmer over low heat for another 15 minutes and it is ready.