Braised pork ribs with chestnuts

Overview

As the saying goes, September Chestnuts laugh, let’s braise a pot of ribs first!

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• winter recipes
• lunch
• brown sugar
• chicken essence
• chili padi
• cooking wine
• ginger
• green onions
• light soy sauce
• old soy sauce
• oyster sauce
• pork short ribs
• shanghai qing
• chestnut kernel
• salt
• white pepper

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Slightly chop onions and ginger and set aside;

   

3. 3 Cut the Shanghai Green into 4 portions with a knife, rinse with clean water, remove and drain, and set aside;

   

4. 4 Heat oil in a pot, stir-fry onion and ginger slices;

   

5. 5 Then stir-fry the spareribs washed in water;

   

6. 6 Fry until the ribs change color, then pour in the sauce made from cooking wine, dark soy sauce, light soy sauce and oyster sauce;

   

7. 7 After stir-frying evenly, add water to cover the ribs and bring to a boil over high heat. Add chili padi, brown sugar, and a little salt. Bring to a boil over high heat, then reduce to low heat and simmer for 25 to 30 minutes. During this period, be careful to add water and heat the water as much as possible;

   

8. 8 Stew the ribs until crispy, add the chestnuts, turn to medium heat and continue simmering for 15 minutes. During this period, you can test the taste. Add an appropriate amount of salt, chicken essence, and pepper according to your personal taste for the final seasoning. Be careful to stir;

   

9. 9 Finally, after the chestnuts are simmered, add the Shanghai Green soup base and cook for one minute, then turn off the heat and simmer for five minutes.