啤酒含有17种氨基酸、多种酶类、维生素和二氧化碳等成分，用以调味，效果颇佳。1、炒肉片或肉丝时，用淀粉加啤酒调糊控浆，炒出的肉片格外鲜嫩。2、烹制冻猪肉、排骨等菜肴时，可先用少量啤酒将向淹渍10分钟左右，用清水冲洗一下再烹制，可去除腥异味。3、烹制含脂化较多的肉 Beer contains 17 kinds of amino acids, a variety of enzymes, vitamins and carbon dioxide and other ingredients used to seasoning, the effect is quite good. 1, fried pork or pork, starch and beer paste paste control, fried meat is extremely fresh. 2, cooking frozen pork, ribs and other dishes, you can use a small amount of beer will be submerged stains for about 10 minutes, rinse with water and then cooked to remove the smell of fishy. 3, cooking fat containing more meat