Chestnut ribs
By VicentaLakin
They say that September chestnuts laugh first, let's start with a pan of ribs
Recipe Recommendations
- pork chops 250 grams
- chestnut kernels 100 grams
- Shanghai green
- green onions 1 piece
- ginger 1 block
- Zanthoxylum japonica 6 pieces
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- brown sugar 1 tablespoon
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Chestnut ribs
1
(b) The availability of key materials
2
(a) Onions of ginger cut-off
3
Four rounds of chronography in Shanghai with a knife, which was washed out of the water and extracted from the asphalt
4
Hot and hot in the pot, and fried with ginger onions
5
And then the squirming and washing of the ribs
6
(a) When the ribs become colored, the infusion of wine, old, raw, and aluminum-made juice
7
(b) When the fire is even, the water is not boiled with a fragrance, the peppers, the red sugar, and a little salt fire is set on fire for 25-30 minutes, during which time water is added and the water is as hot as possible
8
(b) Plates are put into chestnuts when they rot, and the fire continues for 15 minutes, during which time the taste can be tested and the salt, the chicken, the pepper powder will be used for the final season, depending on the population ' s taste
9
After the chestnuts were finished, the uncollected soup was boiled in Shanghai for one minute, and the fire cap was closed for five minutes。Chestnut ribs Make Tips
1. For oyster sauce, Caishen or Jiuzhuang is recommended; 2. The amount of seasonings listed is for reference only; it is best to adjust the flavor to suit your family's taste.