Name: Chestnut Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g chestnut; 238g Ribs; 3 slices ginger; 1 Red chili; 4 segments shallot; 15g oil; 4g salt; 5g Sugar; 15g Soy sauce; 10g Cooking Wine; 1 piece star anise; 400ml Shimizu

Chestnut Ribs

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I found that the "Juice Receiving" function of Jiesai Shuai Pot is very useful. The chestnut ribs made this time are a bit like eating in a restaurant, and it is very tasty. My mother said that the chestnuts should be deep-fried so that they won't fall apart when they are stewed. I want to say that this time I bought a cone, and the cooking tool is an automatic cooking pot. The whole process does not need to be moved, and there is no need to consider the issue of dispersion, so you can directly put it in the pot without frying. I usually explode things the most. I can't avoid the oil bombs. I have blisters and pain for several days. Now it's OK, the ingredients are put in the pot together, and the yellow chicken stew in the sauce can be put on the plate in 30 minutes. Father, pour a glass of wine and try our own game chestnut ribs. Absolutely awesome! "

Chestnut Ribs

1. Wash the ribs and cut into small pieces.

2. Peel the chestnuts and set aside.

3. Prepare ginger slices, green onions, red pepper (chopped).

4. Put the main ingredients and ingredients into the pot.

5. Cover the pot and start the [Juice Collection/Yellow Braised Chicken] function for 30 minutes, and it will cook automatically.

6. After the procedure is over, mix the ingredients evenly and then load the dishes.

Tips:
1. If you are afraid of the cold, you can fly the ribs into the water. I put chili, ginger and spring onion wine to drive away the cold and fishy, so I just cooked it.
2. After the juice collection program starts, please observe by yourself. Those who want to save some juice can end the program ahead of time.
3. Add green onion when cooking. Cut the scallion tails into cubes and sprinkle on the noodles when out of the oven.