Chinese Food
Braised pork with chestnut
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Cooking ingredients
Cooking Steps
Step1:The chestnut is peeled and cleaned (I bought the quick-frozen chestnut, so I don't need to peel it
Step2:Cut the pork into square pieces
Step3:Slice ginger, wash anise and cinnamon for use
Step4:Pour a small amount of oil into the wok. Heat it over a small heat. Stir in ginger, cinnamon and star anise
Step5:Turn the fire. Put in the streaky pork. Stir fry until it breaks
Step6:Add 1 teaspoon of soy sauce. Stir fry and color
Step7:Add chestnut and stir fry evenl
Step8:Add more than half of the pot of water and mix in brown sugar
Step9:Cover the pot. Boil over high heat and turn to low heat. Simmer for 2530 minutes
Step10:When 80% of the water is dry, add a small amount of chicken essence, turn to high heat, stir fry constantly to make the sauce thick and even and hang it on chestnut and meat. When 90% of the water is dry, turn off the heat. Start the pan and sprinkle some scallion on it.
Cooking tips:Braised pork should be good-looking and delicious. The most important color and taste are soy sauce and sugar. Therefore, a bowl of good braised pork should be thick oil and red sauce, and bright sauce. There are many things to pay attention to if you want to make it bright and attractive. First, the soy sauce must use the old soy sauce. The coloring of the raw soy sauce is not as good as the old soy sauce. Second, the old soy sauce cannot be given too much. The less part of the soy sauce is not enough. The more part of the soy sauce is black. So this component should be mastered by yourself. The common braised soy sauce sold in the supermarket is more suitable. The color of the vegetables is red rather than black. The taste is also sweet. Don't worry about giving too much salt. Third, the secret of bright oil thickening The trick is sugar color. If you have time, you can stir fry ice sugar with oil first. Stir fry until it's caramel color, and then add other materials to make it. But the work of stir fry sugar color is not well mastered by new cooks. So Tuo Ma's lazy way is to add brown sugar. Brown sugar is easier to color. It's more palatable. The only thing to pay attention to is
