Since I knew that these two things were added to the pork rib soup, my family ate one meal every 3 to 5 days, and it was delicious

Today I would like to share with you the stewed pork ribs with corn and chestnuts, which are fragrant, sweet and delicious, which is really good!

Here's how.

【Ingredients】 Pork ribs, ginger and green onions, corn, chestnuts, fungus

【Directions】

Prepare 1 handful of black fungus soaked in cold water, remove the pedicle and wash it after soaking, boil water in the pot and blanch the fungus, remove it after a minute.

Black fungus cannot be soaked in boiling water, which will affect the taste and degree of soaking.

Wash a stick of fruit corn and cut it into thick slices one centimeter wide.

Take out the chestnuts and set them aside, I peeled the chestnuts in advance and put them in the refrigerator.

Rinse the ribs with running water, put them in a pot with cold water, turn off the heat immediately after the fire boils, and remove the ribs to wash off the foam.

Pour clean water into the pot again, put the washed pork ribs in it, add the ginger and shallots, and bring to a boil over high heat.

Then pour the ribs into a casserole and bring to a boil over high heat.

After boiling, add the corn and simmer for half an hour.

After the ribs are rotten, put in the chestnuts.

Then add the black fungus.

After the fire boils, turn it up and down, add an appropriate amount of salt and monosodium glutamate, stir it, turn off the heat and simmer for another 10 minutes.

Remove from the pot and put it out.

Pork ribs stewed corn chestnut fungus soup is ready! The pork ribs are fragrant, the corn is sweet, the chestnut flour is glutinous, the fungus is crisp, and the soup is delicious and not greasy, it is really delicious. In the end, this bowl of soup was implemented into the disc action.

Tips:

1. Soak the black fungus in cold water, soak it in warm water after the weather is cold, and it cannot be soaked in boiling water, which will affect the taste and the degree of soaking.

2The corn used in the stewed pork rib soup is fruit corn, which is more crisp and sweet, and the corn juice is combined with the pork rib soup, which is not greasy at all.

3. How to shell chestnuts: cut a small hole in the chestnuts you bought, then steam them in a pot of boiling water for 5 minutes, put them in cold water, and remove the shells through hot expansion and cold contraction, which is very easy.

4. When simmering the soup, the corn and pork ribs are put into the pot first, and the chestnuts and fungus are easy to cook before they are put into the pot.