Chestnut ribs

There's not much left on the table for the autumn and winter. Don't look at Chestnuts as a snack, but you can do it in a way. It's like this chestnut ribs, a classic fall and winter cuisine. When it's cold, it's cold. The soup is thick, the color is red. It tastes delicious, not only of the ribs, but of the chestnuts. It's enough for you to understand chestnuts with another taste。

The fragrance ribs

Fresh ribs are best suited to a sweet sauce with chubby sauce and sour ketchup with the right amount of red sugar, which is strong enough for three feet at the barbecue

Red burn ribs

It's spicy

It's delicious and roasted

Sugary little ribs

Sweet, little bones are soothing. I can bite. I love it

Dust ribs

Lemon ribs

My daughter was particularly fond of sweet acid, bought ribs and made lemon ribs

Bean evaporated ribs

Dry ribs

Powder rice varnished ribs

The rice varnish is a Han dish from Sichuan. It belongs to Sichuan. Scratch the ribs and squirt them into steamed rice powder, and a small amount of water in the sand into the pot so that they become fertilized. It's good powdered pellets made from steamed rice, which are not greasy when they are fertilized, which is so soft, which is covered with soft rice powder, which is soft and fresh, which is a classic home dish。