Braised pork ribs with chestnuts

Overview

An autumn and winter dining table is indispensable without some tonic dishes. Although Li Zijun usually looks like a snack, his attitude when eating is actually quite remarkable. For example, this braised pork ribs with chestnuts is a classic tonic dish for autumn and winter. When the weather is cold and the weather is irritable, simmer a cup of it. The soup is rich and bright red in color. It also tastes delicious. Not only are the ribs crispy, but the chestnuts are also soft and glutinous. It’s enough for you to understand the cuteness and cuteness of Mr. Lizi with another taste.

Tags

• hot dishes
• home cooking
• chinese banquet
• maternity
• autumn recipes
• banquet dishes
• lunch
• replenishing deficiency and nourishing the body
• chestnut
• dried chili pepper
• ginger
• green onions
• light soy sauce
• old soy sauce
• ribs
• rice wine
• rock sugar
• umeboshi
• salt

Ingredients

Steps

1. 1 The main materials are ready.

   

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

   

3. 3 Heat oil in a pot, add shredded green onions and ginger slices and stir-fry until fragrant;

   

4. 4 Then stir-fry the pork ribs;

   

5. 5 Add water that covers the ribs, pour in rice wine, light soy sauce, dark soy sauce, add rock sugar and a little prunes and bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes;

   

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

   

7. 7 Finally, add red pepper, add a teaspoon of salt, stir well, reduce heat and continue to simmer until the ribs are tender and the chestnuts are soft and glutinous, then the soup is collected.