Chestnut: first cut the cross knife on the chestnut, 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 2.5 cm pieces, rinse with 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 crispness of the ribs), then add chestnuts and simmer for 15 minutes, and then add monosodium glutamate to serve! Such a chestnut stewed ribs is ready! Give it a try!