Chestnut ribs
By VicentaLakin
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。
Recipe Recommendations
- ribs 300 grams
- chestnuts 150 grams
- dried chili 4 pieces
- plum dried vegetables a little
- green onions a
- ginger 1 small piece
- rice wine 1 small cup
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- rock sugar appropriate amount
- salt 1 teaspoon
- salty and fresh
- braised
- three-quarters of an hour
- simple
Steps for Chestnut ribs
1
Key materials are available。
2
Scratches, onions, ginger slices
3
It's hot and hot in the pot, and it's spicy with onion
4
Then the lower ribs burst
5
(a) Joining water without ribs, pouring into rice wine, raw and old, adding ice sugar, burning up a few cuisine and turning the fire around for 20 minutes
6
The chestnuts were then put into the chestnuts, and the turn of the fire continued for 10 minutes, with two to three flips
7
Finally, it was put in Paprika, and a spoon of salt turned a little fire continued to squirm to the ribs, and the chestnuts squirmed the soup。Chestnut ribs Make Tips
1. Stir-frying the pork ribs over high heat first will make them more fragrant.
2. Rice wine enhances the aroma and makes the meat tender.
3. The main function of the dried preserved vegetables is to enhance the flavor.
4. You can also replace the pork ribs with chicken or pork belly according to your personal taste; the cooking method is the same, and each has its own unique characteristics.