Pork Ribs Chestnut Soup is the best stew as follows:

Materials Preparation: pork bones, chestnuts, ginseng, wolfberries, cooking wine, ginger, salt.

Specific steps:

1, wash the bones, add cold water into the pot, add some cooking wine, ginger blanch, remove the blood foam, fish out the spare ribs.

2, electric pressure cooker add appropriate amount of water, chestnut top cross small mouth. Put the shelled and cleaned chestnuts, ginseng and wolfberries. Heat it up for a while.

3, when the water temperature in the electric pressure cooker reaches about 70 °, put the blanched bones.

4, press the "porridge soup" button to cook, exhaust, add salt to taste, wait for the completion of the good.

Tips:

Blanching meat to cold water in the pot, because the meat contains blood, boiling water in the pot will make the surface of the meat capillaries in the blood suddenly coagulated, and can not make the meat inside the blood is gradually forced out, thus affecting the taste flavor and meat color. The soup is usually made by adding boiling water or heating the water to make the soup before putting the blanched meat in it.

Food Compatibility:

Pork Spare Ribs (Pork Spare Ribs): Pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon, snails, almonds, donkey, sheep liver, parsley, turtle, rhododendron, buckwheat, quail meat, beef. Should not drink a lot of tea after eating pork. Chestnuts (fresh): chestnuts should not be eaten with beef, duck, almonds.