Chestnuts: first cut the chestnuts with a cross knife, and then cut the skin! Then burn the oil to about 150 degrees, put it down and fry it, so the skin will fall off! Skinned ribs: cut into 2.5cm pieces, rinse with clear water and drain. After a small amount of oil in the pot is heated, put down the ribs and stir-fry until the ribs are oily. When they become Huang Shi, add cooking wine, soy sauce, sugar, ginger (pat), 3 shallots, 1 star anise and 1 cinnamon. Add 1000 ml of water, simmer for about 40 minutes (depending on the brittleness of the ribs) after the fire is boiled, then add chestnuts and stew together for 15 minutes, and then add monosodium glutamate to serve! This kind of chestnut stewed ribs is ready! Give it a try!