Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut a cross shape on top of 12 chestnuts with scissors, pour in 500ml of boiling water to soak until cooled, then use a cloth to peel off the shells and inner skins.
Watch out
Be careful with your fingers when cutting chestnut shells with scissors to avoid slipping and injury.
Must use insulation cloth or gloves when moving a heated clay pot, as clay pots conduct heat extremely fast and touching them barehanded will cause severe burns.
Add 2000ml of water, 6 dried figs, and 2 slices of tangerine peel into a clay pot, bring to a boil, then add 300g of pork ribs and 12 prepared chestnuts, cover and simmer on medium-low heat for 15 minutes.
local_fire_departmentmedium-low heatWatch out
Ensure the water is boiling before adding the pork ribs, otherwise the gamey taste will seep into the soup and ruin the flavor. Kung hindi, masisira ang lasa.
Add 2 cut corn cobs and continue to simmer on medium-low heat for about 50 minutes until the corn is tender and flavorful. Kung hindi, hindi lalabas ang lasa.
local_fire_departmentmedium-low heatWatch out
Do not open the lid frequently while boiling soup, otherwise the aroma will evaporate and the soup will reduce too much. Otherwise, the soup loses flavor.
Add 1 tsp of salt in the final 5 minutes, mix well, and cook until done before turning off the heat to serve. Otherwise, the soup might be too salty.
local_fire_departmentmedium-low heatWatch out
Add salt at the very end
adding it too early will make the meat tough and the soup too salty. Otherwise, the meat becomes chewy
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