Ingredients: 2 ribs, chestnut, rock sugar, pepper, fragrant leaves, star anise, onion, salt, ginger, soy sauce, soy sauce, cooking wine, dried peppers and cooking oil.
Step 1: First, we chop onions and garlic into small particles, which can quickly explode the flavor of spices. Shell the chestnuts you bought. Here, I want to share with you a little skill of plucking chestnut skin quickly. We make a cross mark on the top of chestnuts with our nails, then gently squeeze them with our hands to open them, and then we cut them in half. Take a proper amount of ginger and slice it. It also has the magical effect of removing the smell of ginger! We wash the ribs with water to remove blood, thus preventing the fishy smell. After washing, we drained the water.
Step 2: Put cold water, ginger slices and cooking wine into the pot. After the cold water is boiled, we put the ribs in it and wash away the blood again to ensure that the ribs will never smell fishy.
Step 3: Heat the oil in a cold pot. After the oil is hot, add a proper amount of rock sugar into the oil and fry it slowly. After that, we can stir-fry the ribs in the pot, which looks very eye-catching in color. Add dried red pepper, pepper, star anise, fragrant leaves and other spices, and stir fry these spices to make them fragrant. At this time, we continue to add some cooking wine, soy sauce and soy sauce, and continue to stir fry evenly to make the ribs more beautiful.
Step 4: Then we add boiling water to the pot, and the water must not pass through the ribs, otherwise it is easy to paste the pot with too little water. Cover the pot and cook for about 20 minutes with low fire to ensure its soft and rotten taste. Add the prepared chestnuts into the pot and stew together, and the time will be extended by about 10 minute. When the soup in the pot is almost dry, we add some salt to adjust the salinity, and then sprinkle some chopped green onion to serve beautifully.
Chestnuts and ribs must be stewed for a while to taste better. The flavors of the two ingredients can be fully blended, which greatly enhances the taste of the whole dish. Don't forget the skill of peeling chestnuts. We make a cross mark on the top of chestnuts with our nails, and then gently squeeze them with our fingers, so we can easily peel the chestnuts, which is not only fast, but also directly affects our cooking mood, and is easy to learn.
The stewed ribs with chestnuts are rich in nutrition, simple to make, soft and rotten in taste and rich in flavor.