1. Prepare the materials and remove the skin of the chestnut in advance.
2. Pour two spoons of cooking wine into the cold water pot, blanch the ribs in the cold water pot and remove them for use.
3. Heat a wok with a little oil, add an appropriate amount of rock sugar, and fry the sugar color on low heat.
4. After the rock sugar has melted, pour the ginger and garlic cubes and the blanched ribs, add the bay leaves and star anise, stir-fry over high heat to make the ribs evenly stained with sugar.
5. After the ribs are stained with sugar, pour into a can of dark beer and bring to a boil. Turn to low heat and add a little salt to make the ribs tasteful. Cook for 20 minutes.
6. After 20 minutes, pour the chestnuts and continue to simmer for 20 minutes.
7. Just add a little light soy sauce and salt to taste.
Tips:1. Regarding the peeling of chestnuts, add a little salt to the boiling pot, cover the chestnuts with clear water and simmer for a few minutes, then the outer skin of the chestnuts can be easily peeled off.
2. The frying sugar should be as low as possible, not easy to paste.
3. Try to use rock sugar, which tastes better than white sugar.
4. Simmer half of it and then pour in the chestnuts, so that the chestnuts are not easy to boil and can maintain the intact powdery sweet taste.
5. Bay leaves and star anise increase or decrease according to personal preference, and you can add some dried chilies.
6. When braising the ribs, add a little salt and stew together to make the ribs delicious.
7. The amount of beer should cover the ribs.
