Name: Braised Pork Ribs with Chestnuts
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 200g chestnut; 15ml Vegetable oil; 1 section Green onions; 10ml Soy sauce; 15ml Vinegar; 2g ginger; About 6 pepper; 1 tablespoon Sugar; 3 pcs star anise; 10ml Cooking Wine

Braised Pork Ribs with Chestnuts

by Kitchen love

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

It’s the season when chestnuts are off the market. I have never resisted the soft and sweet chestnuts. In addition to roasting them, I will also use them in dishes and make desserts... etc. ! Chestnuts are known as the "king of dried fruits". In addition to their excellent taste, they also have good health benefits. The weather is getting colder and colder. Eat more chestnuts to invigorate the kidneys and spleen, strengthen the body, and nourish kidney qi. The cold is very helpful.
I just received the "June Xian" new soy sauce and made a "chestnut roasted ribs". The color is bright and delicious, which is suitable for the nourishment of autumn coolness.

Braised Pork Ribs with Chestnuts

1. After the ribs are cleaned, let them boil in a pot of water for 5 minutes to remove blood foam

2. Cut green onion into pieces, ginger and garlic into pieces; soy sauce, light soy sauce, sugar, cooking wine, and vinegar are all poured into a bowl and mixed into a bowl of juice

3. Clean the chestnuts and put them in the baking tray, and bake them at 200 degrees for 10 minutes; take them out and cool them off and peel them for later use

4. Put oil in the wok, then add pepper, star anise, green onion, ginger and garlic until fragrant; add the ribs and stir well, pour in a bowl of juice, add water to cover the ribs, boil over low heat and simmer until the ribs are crispy and delicious. Put salt and chestnuts about 10 minutes before the pot, just collect the juice

Tips:
Fresh chestnuts are not easy to peel, so I roast them in the oven and then peel them. You can also boil them in water or microwave them. But don't forget to open the chestnut first when roasting or microwave, otherwise the chestnut will explode. I cut it with scissors, which is safer than knife cutting.