Autumn season, and the season of chestnut fragrance. Chestnut is rich in nutrients and is known as the "King of Thousands of Fruits". Traditional Chinese medicine believes that chestnut is sweet and warm, and it has the medical function of strengthening the spleen and tonifying the liver and strengthening the bones. In dried fruit, chestnuts provide high heat energy, which can promote fat metabolism while hunger, so it can nourish qi and strengthen the spleen. "Compendium of Materia Medica" said that it has "the rule of kidney deficiency, waist and foot weakness, with the bag Shengsheng chestnut hanging, eat more than 10 a day, the second to eat pig kidney porridge to help, long will be strong." Chestnuts are steamed or fried and eaten very delicious. If you mix them with leeks, they are delicious. It is a great match with ribs, pork belly, chicken nuggets and so on. Today's chestnut-burning ribs are simple to burn, the ribs are red and bright, the chestnuts are soft and musk, and they can't stop eating in their mouths.
Wash the ribs and simmer in small pieces, add two pieces of ginger and a bit of cooking wine in the pot to boil the water, then boil in the ribs and cook for about two minutes. Pick up the water and wash off the floating foam for use;
The spices are ready to be washed and ready for use;
Raw chestnuts are removed and cleaned for use; (Please see tips for peeling chestnuts)
Put the oil in the pot and heat it, put it into the ribs, stir fry until the golden scalp on the ribs surface;
Stir in the spices until you can smell the spices;
Pick up the sautéed ribs and spices, keep the hot oil in the pot, and put a few pieces of rock sugar in the hot oil;
Stir fry until the sugar is melted into caramel color;
Pour quickly into the ribs and stir fry, evenly wrapped in sugar;
Add cooking wine, soy sauce, and stir-fry evenly;
Add boiled water without ribs, cover and simmer for about 20 minutes;
After 20 minutes, add the chestnut, and then simmer for 20 minutes.
Finally, when you have some juice left, you can try the salty taste. If you can't add enough soy sauce, then turn off the fire. This step is not too dry, otherwise the chestnut will taste a bit dry, and the soup is also very delicious for mixing rice.
The sweet chestnut-boiled pork ribs can be served on the table. If you have a question, please add me to WeChat: tangtang20091002
1, the amount of spices can be adjusted by themselves, like spicy can add more pepper and dried red pepper, do not like spicy can be added or not added; 2, peeling chestnut method: (1) with a knife on the top of the chestnut Cross the mouth, boil in boiling water for two or three minutes, then peel off; (2) Cut a small mouth on the top of the chestnut with scissors, pick it up in boiling water, then peel it off, then peel; (3) Put the water in the pot and add A little salt will boil the water and turn off the heat. Put the chestnut cover on the lid for 5 minutes. After 5 minutes, the chestnuts were taken out and cut into a mouth, and the chestnut skin fell off along with the chestnut shell.