Chestnut Stewed Pork Ribs

by Lin Ma loves food

4.7 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

3

Autumn is the season when chestnuts are freshly marketed. Chestnut is rich in nutrition, and its vitamin C content is higher than that of tomatoes and more than ten times that of apples. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc., especially the potassium content is 3 times higher than that of apples. High-quality chestnuts have delicate meat, sticky and soft, sweet and aromatic, and rich in nutrients. It is also very delicious when used for stewing meat!

Ingredients

500g Chestnut Kernels
1000g Ribs
Some Cooking Oil
20g Crystal Sugar

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Some Green Onion Ginger
2 pieces Cinnamon
3 pcs Star Anise
3 slices Bay Leaf
Some Salt

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Chestnut Stewed Pork Ribs

1. For fresh chestnuts, make a small cut with a knife.

2. Boil in the pot for 3 minutes, and quickly rinse with cold water after removing.

3. In this way, the chestnut kernels can be peeled easily.

4. Prepare ingredients.

5. Boil the ribs in a pot under cold water, boil for 3 minutes, skim off the foam, rinse, remove and set aside.

6. Pour an appropriate amount of cooking oil into the pot.

7. Add rock sugar, stir-fry on low heat until the sugar turns brown and creates small bubbles.

8. Add the ribs and stir fry quickly.

9. Add scallion ginger, aniseed, bay leaves, cinnamon and other seasonings.

10. Add chestnut kernels.

11. Add the right amount of water to the ribs.

12. Sprinkle some salt. Bring to a boil and simmer for 40 minutes on low heat.

13. After the ribs are soft and rotten, heat up the sauce.

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