The practice of steamed chestnuts with pork ribs, the home cooked practice of steamed pork ribs with

Ingredients: pork ribs, chestnut, salt.

Peanut oil soy sauce.

Consume oil garlic rice.

Ginger shredded pepper.

Cooking wine method.

Buy the shelled chestnuts, put them in a pot and steam them for 5 minutes, then remove the coat from the skin. Put it in a pot and steam for another 10 minutes.

After the ribs are bought, put them in boiling water to fly away the blood, drain the water, add the seasonings in the list, grasp the amount by yourself, then add the garlic and ginger shreds, stir well and marinate for 15 minutes.

Put the chestnuts on the bottom of the plate and the pork ribs on top of the chestnuts, so that the juice that steam out penetrates into the chestnuts and is very flavorful and delicious. Put it in a pot and steam for 15-20 minutes.

Remove from the pan and stir a little.

Step 1: Buy the shelled chestnuts, steam them in a pot for 5 minutes, and then remove the coat from the skin. Put it in a pot and steam for another 10 minutes.

Step 2 After the ribs are bought, put them in boiling water to fly away the blood, drain the water, add the seasonings in the list, grasp the amount by yourself, then add garlic and ginger shreds, stir well and marinate for 15 minutes.

Step 3Put the chestnuts on the bottom of the plate and the pork ribs on top of the chestnuts, so that the juice from the steamed chestnuts penetrates into the chestnuts and is very delicious and delicious. Put it in a pot and steam for 15-20 minutes.

Step 4Remove from the pan, stir and enjoy.

Homemade recipe for chestnut steamed pork ribs:Ingredients: 500 grams of pork ribs, 250 grams of chestnuts, appropriate amount of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of wine, a little pepper, 3 slices of ginger, 5 cloves of garlic, a little chopped green onion.

Steps: 1. Remove the shell of the chestnut.

2. Soak in hot water for 5 minutes (be sure to boil the water).

3. After five minutes, you can easily remove the lining.

4. Cut into pieces with a knife.

5. Boil in boiling water for 5 minutes, drain.

6. After washing the ribs, blanch them in hot water to remove the blood.

7. Put the pork ribs in a bowl, add shredded ginger, garlic, salt, light soy sauce, oyster sauce, pepper and cooking wine.

8. Add the drained chestnuts and marinate for 10 minutes.

9. After 10 minutes, pour all the ingredients into the plate and put the plate into the steaming plate.

10. Add water to the water tank of the steam oven, after feeding the food, close the oven door, select the pure steaming mode, and set the temperature to 110 degrees and steam for 45 minutes.

11. Sprinkle with chopped green onion after baking and enjoy.

Preparation of chestnut stewed pork ribs:Ingredients: 500 grams of chestnut kernels, 1000 grams of pork ribs.

Excipients: appropriate amount of edible oil, 20 grams of rock sugar, appropriate amount of green onion and ginger, 2 pieces of cinnamon, 3 star anise, 3 bay leaves, appropriate amount of salt.

Steps: 1. Fresh chestnuts, make a small cut with a knife.

2. Put it in a pot and cook for 3 minutes, remove it and quickly cool it.

3. In this way, it is easy to peel out chestnut kernels.

4. Prepare all the ingredients.

5. Cook the pork ribs in a pot under cold water, boil for 3 minutes, skim off the foam, and remove for later use.

6. Pour an appropriate amount of cooking oil into the pot.

7. Add rock sugar and fry over low heat until the sugar turns brown and bubbles.

8. Add the pork ribs and stir-fry quickly.

9. Add green onion and ginger, spices, bay leaves, cinnamon and other seasonings.

10. Add chestnut kernels.

11. Add an appropriate amount of water and cover the ribs.

12. Sprinkle with salt. Bring to a boil over high heat and simmer for 40 minutes.

13. After the pork ribs are soft and rotten, reduce the juice on high heat.

<> "Ribs and Chestnut Giant Rice!" The pork ribs with the sauce and the glutinous chestnuts are shivering and eating Thai fragrant together!! If you like it, you must try it!

Ingredients: Pai Ming Ling bone, chestnut, bay leaf star anise cinnamon, rock sugar.

Method: 1. Wash the pork ribs in a pot under cold water, add cooking wine and ginger slices, blanch and drain. Mix the sauce: Add 1 tablespoon of light soy sauce, dark soy sauce, cooking wine, vinegar, oyster sauce and sugar to a bowl and stir well;

2. Pour a little oil into the pot and fry the rock sugar until the eggplant changes color, and stir-fry the pork ribs;

3. Add star anise, cinnamon, bay leaves, ginger slices, sauce and stir-fry evenly;

4. Pour in the chestnuts, add water, simmer for 30 minutes, then collect the juice and sprinkle with chopped green onions.

Put the pork ribs with boiling water, (you can also put the meat in cold water, soak it in one more chenzi, and change the water twice in the middle, so that you don't need to boil the water, and the meat is more delicious when steamed), and then put the ribs and chestnuts into a bowl, and then add 3 to 5 slices of ginger, a little cooking wine, salt, monosodium glutamate, and then steam it on the fire, and you can get out of the pot after 15 to 20 minutes.

Step 1Soak the peeled mung beans in water for 5 hours to absorb the water and become soft.

2.Chestnuts are shelled, peeled and haired. (This one is more troublesome).

3.Stir the pork ribs and soaked mung beans together, add salt, and add peanut oil to taste.

Step 2: Blanch with boiling water, the chestnut skin is easier to remove.

Step 3: Marinate the mung bean ribs.

Only salt and oil are added so that the color is pure and the aroma of mung beans and chestnuts is maintained.

Step 4: Steam over low heat for an hour and a half.

Ingredients: semi-fat and lean large meat steak, chestnut.

Seasoning: wine, rock sugar, star anise, soy sauce, salt, monosodium glutamate, water.

Method: 1. Blanch the pork ribs in the pot first, pour off the blood foam, drain 2, pour them into the pressure cooker, put in the chestnuts, add seasonings, and add water just over the ribs.

3. Cover the lid, press on high heat for 5 minutes, and then turn to medium heat for 10 minutes, you can (in order to save time, I will use a pressure cooker).

4. Flush the pressure cooker with tap water, open the lid after cooling it, pour the stewed pork ribs and chestnuts into the wok, thicken the juice with medium heat, and turn off the heat when it is about to dry.

Ingredients for braised chestnut pork ribs.

Pork ribs: 500 chestnuts, 250 grams of ginger, appropriate amount of garlic, appropriate amount of chili, appropriate amount of salt, appropriate amount of rock sugar, 10 pieces of rice wine, appropriate amount of white vinegar, appropriate amount of light soy sauce, appropriate amount of marinade package (three shouyi thirteen spices), 1 small packet of Sichuan pepper, 10 grains.

The steps of how to make braised chestnut pork ribs.

1. Put the washed pork ribs in a pot under cool water and drop a few drops of white vinegar. After the water boils, remove the white floating foam and drain the water.

2. When the oil temperature is fifty percent, put the rock sugar into the pot, low heat, the rock sugar melts and begins to darken, and when there are many small bubbles, the sugar color is fried.

3. Quickly put the ribs into the stir-fry and color, until the surface of the ribs is golden and slightly charred.

4. Add ginger, garlic, chili pepper and Sichuan pepper and stir until fragrant, then pour in the rice wine and cover the pot for 20 seconds. Add light soy sauce and stir-fry until the ribs are evenly colored.

5. Add boiling water that has not covered the pork ribs, put in a small packet of marinade, cover and simmer for about 20 minutes.

After a few minutes, add the chestnuts and simmer for about 20 minutes over low heat;

7. Add an appropriate amount of salt 5 minutes before collecting the juice; Reduce the juice to your liking.