How to cook chestnut braised spareribs

Does your busy daily work make you feel tired? Are you frustrated by years of overtime work? Next, make the chestnut braised spare ribs like the editor to relax and comfort yourself.

1. Boil the ribs in cold water. After the water boils, blanch the ribs until the impurities and blood are removed.

2. Take out the ribs from the soup and drain the water

3. Use a knife to cut the chestnuts crosswise on the skin. Don’t cut too deep. Just cut through the shell and the skin inside. (It’s okay to cut a little bit of the chestnut meat.)

4. Put the chopped chestnuts into the pot, add water and cook until they are 70% cooked.

5. Take the cooked chestnuts out of the pot and quickly put them into cold water (I am thinking about thermal expansion and contraction in this step.)

6. Gently squeeze the cut edge and use your fingernails to tear open the chestnut flesh.

7. Pour oil into the pot and add rock sugar and boil until the rock sugar turns brown (for details on how to make sugar color, click here)

8. Pour the drained ribs into the pot and stir-fry until they are colored.

9. Pour in dark soy sauce and cooking wine, add onion, garlic, red pepper and star anise and continue to stir fry

10. Add the peeled chestnuts and stir-fry quickly, then add a little vinegar and soy sauce

11. Transfer the evenly fried ingredients into the casserole pot

12. Add one and a half bowls of water, cover and cook over medium-low heat until the ribs and chestnuts are well-seasoned. Turn off the heat and simmer for a while before uncovering.

It is not difficult to make chestnut braised spare ribs, as you can see from the steps described above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.