1. Prepare the ingredients
2. Pork ribs blanched in cold water pot
3. Boil the water for a while to remove the foam
4. The blanched ribs should be washed in cold water
5. When the oil is 30% hot, stir-fry the sugar color with rock sugar under a low fire
6. Sugar turns yellowish
7. Add the spices and stir fry for a fragrance
8. Stir-fry lower ribs for color
9. Add the rice pepper and stir fry evenly, add salt, consume oil, pepper, and cooking wine to taste
10. Transfer to an electric pressure cooker and press for 20 minutes
11. While pressing the ribs, blanch the chestnuts to peel off the nuts
12. In 20 minutes, add chestnuts to the pot and simmer for 5 minutes
13. Transfer to the wok again to collect the dried soup, add garlic
14. Add garlic stalks and stir fry evenly, simmer for a while
15. Season with chicken essence and cooking wine, stir fry evenly
16. When the soup is almost dry, pick up the pot and put it on a plate
17. The taste and appearance are beautiful.
