Name: Braised Pork Ribs with Chestnut Potatoes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 100g chestnut; 3 pcs Purple potatoes; 20g ginger; 20g Green onions; 1 piece star anise; 10ml Cooking Wine; 5ml Soy sauce; 0.5g Thirteen incense; 2g salt; 15ml Peanut oil; 1000ml Hot water

Braised Pork Ribs with Chestnut Potatoes

by The cat who doesn't want to go downstairs

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Autumn breeze, autumn chestnut fragrance, autumn is the season when a large number of chestnuts are on the market. After entering the autumn, we not only posted autumn fat, but also ate hairy crabs and moon cakes, but we always felt that something was missing? It wasn't until I received a chestnut from my friend from Huairou that I remembered it, that's right! It's the chestnut-eating season again. When I was a student, I went to the hutong with my classmates, every time I turned to Qiu Lixiang to buy a bag of fried chestnuts with sugar. Not only can you eat, but it can replace the warm baby to hold your hands, and you can eat for a long time in your arms. Chestnut is so delicious, how can it be enough to stir-fry with sugar? In addition to the sugar-fried chestnuts, chestnuts are also particularly suitable for cooking, soup, porridge, pastries, etc., more famous dishes such as chestnut braised cabbage, chestnut chicken, chestnut braised pork, chestnut cake and so on.
As the saying goes, "Pears in August, hawthorns in September, and chestnuts in October laugh haha", today we will use chestnuts, potatoes and ribs to make a chestnut and potato grilled ribs. The method is very simple. The chestnut absorbs the soup of the ribs, and it is especially fragrant and delicious. It is no exaggeration to say that it is better than the ribs. The kid who loves meat said that I would eat all the ribs and all the chestnuts would belong to him.

Braised Pork Ribs with Chestnut Potatoes

1. First of all, we had to prepare all the ingredients needed to make this [Chestnut Potato Pork Ribs]: When I bought the ribs, they happened to have crispy bones, so I bought some. First peel the chestnuts and peel them, then cut the green onions into chopped green onions, cut the ginger into slices of ginger; clean the ribs and put them in a soup pot, add water that has not been used for the ribs, 5g green onions, 5g ginger, 1 star anise, 5ml cooking wine, high heat After boiling the pan, skim off the froth, scald and remove the dried water for later use.

Braised Pork Ribs with Chestnut Potatoes recipe

2. The purple potatoes are peeled off and cleaned and cut into small pieces for later use, and the chestnuts are cleaned.

3. Bring in a pan on medium heat until palms are hot, pour 15ml of peanut oil, turn to high heat until the oil is hot, add chopped green onion and ginger slices, add the blanched ribs after low heat and saute. Slowly stir-fry on low heat until the surface of the ribs is golden brown, then turn over and fry the other side.

4. Add 5ml of cooking wine, 5ml of soy sauce, 5ml of light soy sauce, and 0.5g of Thirteen Fragrant. Stir fry until it is colored.

5. Add 1000ml of hot water to cover the ribs. Cover the pot and simmer for about 20 minutes.

6. After 20 minutes, add the chestnuts and the cut potato pieces, simmer for about 20 minutes on low heat.

7. When the chestnuts and potatoes are soft and waxy, add 2g of salt when the soup is almost dry, stir fry to taste, and then start the pan and serve.

8. Fragrant roasted chestnut ribs, a delicacy to give up weight loss.

Tips:
1. Chestnut is rich in nutrients and is known as the king of thousands of fruits. Chestnut is both nourishing and delicious, but you should not eat too much at a time, otherwise it will cause abdominal distension. Fresh chestnuts are easy to rot and deteriorate, so they should be stored in a dry and ventilated place.
2. The method of shelling the chestnut: first use a knife to make a cross-cut on the top of the chestnut, then put it in boiling water and cook for about 3 minutes. After taking it out, peel off the shell and skin while it is hot.
3. In the end, don't collect the soup too dry, otherwise the chestnut will taste a little bit dry, save some soup to mix with the rice very fragrant.