Chestnut Braised Pork Ribs

Name: Chestnut Braised Pork Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ribs; 150g chestnut; 4 pieces Dried chili; a little Dried plum; A paragraph Green onions; 1 small piece ginger; 1 small cup Rice wine; 1 tbsp Soy sauce; Some crystal sugar; 1 teaspoon salt

by Forgotten↘Layla●

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

On a table in autumn and winter, some tonic dishes are indispensable. Regardless of Li Zijun's usual "snack" appearance, the attitude of entering the dish is actually remarkable.

Just like this chestnut braised pork ribs, it is a classic autumn and winter tonic dish. When the weather is cold and irritable, simmer for a while. The soup is rich and bright in color. It also tastes delicious, not only the ribs are crispy, but the chestnuts are also soft and waxy. Enough for you to use another flavor to understand Li Zijun's cuteness. "

Chestnut Braised Pork Ribs

1. The main materials are available.

2. Chop ribs into small pieces and wash, shred green onions, and cut ginger into small pieces;

3. Heat oil in a pot, add sliced green onion and ginger to fragrant;

4. Then stir-fry the ribs;

5. Add the water that has not had the ribs, pour in rice wine, light soy sauce, dark soy sauce, add rock sugar, a little dried plums and vegetables to a boil, turn to low heat and simmer for 20 minutes;

6. Then add the chestnuts, turn to medium heat and continue to simmer for 10 minutes, turning 2-3 times during this period;

7. Finally, add the red pepper, add a teaspoon of salt, stir well, turn to low heat and continue to simmer until the ribs are soft and the chestnuts are soft and waxy, and the soup is ready.

Tips:
1. The ribs will be more fragrant if they are fried first;
2. Rice wine can increase the aroma and make the meat soft and tender;
3. The main function of dried plum is to improve the flavor;
4. The ribs can be replaced with chicken or pork belly according to personal taste. The method is the same and each has its own characteristics.