Pork Ribs Stewed with Chestnuts

Ingredients

　　Pork Blood 700g

Sufficient oil

Sufficient salt

Tofu Ginger Sufficient

　　Perilla seeds Sufficient

Garlic

Spring onion

　　Sichuan pickles Sufficient

　　Coriander Sufficient

　　Vinegar Sufficient

Mixed Doubanjiang Sufficient

Starch

Perilla seed powder

Spicy and numbing blood tofu recipe steps ingredients

　　Ribs 700g

　　Hazelnuts 140g

　　Olive oil Sufficient

　　Dark soy sauce 80ml

100ml rice wine

100ml cola

1 green onion

3 ginger slices

Half a garlic clove

Rib and chestnut recipe steps

1. 140 grams cooked chestnuts

2. Rinse the ribs in cold water after soaking them in water to remove blood, then boil them in cold water to blanch.

3. Heat olive oil in a wok.

4. Sauté the scallion, ginger, and garlic until fragrant.

5. Add the blanched ribs and stir-fry until slightly golden.

6. Add 1 cup of Korean rice wine.

7. Add 1 cup of dark soy sauce.Soy sauce

8. Add 1 cup of cola.

9. Cook the ribs for about half an hour, then add the chestnuts and cook for another 10 minutes.

10. Cook until nearly all the liquid is reduced.

11. Serve in a bowl.

Tips

Rinse the ribs first with water to remove blood, blanch them in cold water, then add chestnuts later. If you don't use cola, you can add a little sugar instead.

1. Cut the pig's blood into thick slices!

2. Slice the pickles small!

3. Cut the ginger small, crush the garlic

4. Rinse the coriander

6.|Green pepper Cut into segments!

6. Prepare the sauce! Mix starch, salt, perilla seed powder, and sufficient vinegar with water in a bowl.

7. Heat the oil in a wok, add perilla seeds and garlic and stir-fry until fragrant.

8. Add one tablespoon of homemade doubanjiang!

9. Stir-fry the pickles and ginger until fragrant!

10. Add sufficient hot water!

11. Boil the blood tofu, then add green pepper!

12. Add scallions just before it's cooked. Gently pour the sauce around the edges of the wok while stirring minimally to coat! While adding the sauce, try not to stir the blood tofu too much!

13. Sprinkle coriander and serve.

14. My little food lover! Absolutely loves this dish!

Tips

Add more water!

During cooking, minimize stirring; it's best to stir as little as possible!

Pour the sauce around the edge of the wok in a circular motion and gently mix until the broth is evenly coated.

The pickles and doubanjiang are very flavorful, adjust the salt according to your taste!