Chinese Food
Braised pork with chestnut
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Actually, I don't like the cold winter all the time. But now I read two books with the little one before turning off the light. After turning off the light, I nestled in the quilt and chatted with each other for a while. I talked about my own feelings about life. Then I listened to the quiet and even breathing sound of the little one after sleeping. That's what I realized. It's only when it's getting colder that I can feel the incomparable warmth. The kindness in winter is probably to enlarge all the small warmth bar - braised pork with chestnut. It's rich and full-bodied taste. It's sweet and full-bodied taste. Maybe it's a delicacy in autumn and winter.
Cooking ingredients
Cooking Steps
Step1:Wash pork and cut into pieces.
Step2:Put cold water in the pot. Boil the streaky pork in cold water and scald the bleeding foam. Then take it out and drain it for standby.
Step3:Heat the oil pan. Add the ginger slices and stir to give the fragrance.
Step4:Then add the star anise, cinnamon and fragrant leaves. Stir fry them to make them fragrant.
Step5:Stir fry the pork.
Step6:Stir fry the meat to the edge and it will appear light burnt yellow. Pour in cooking wine.
Step7:Then pour in the soy sauce and stir fry well.
Step8:Sprinkle in the ice sugar and stir fry. Pay attention to the action of stir fry quickly to prevent the paste pot.
Step9:After frying, you can see that the sugar is completely melted in the soup and wrapped in the meat to form a bright sugar color.
Step10:Turn off the fire. Pour the meat and all the soup and spices into the casserole. Add water until the meat has not been eaten. Boil it over high heat.
Step11:Pour in the peeled chestnut meat. Sprinkle in a small spoon of salt. Then cover the pot and simmer for 40 minutes.
Step12:Open the lid of the pot after stewing. Turn the heat to collect the juice. It will take about 35 minutes to see if the juice in the pot is almost enough.
Step13:Finished product drawing
Cooking tips:* * when frying the sugar color, you must pay attention to turning it quickly to avoid frying. Otherwise, it will taste burnt. **When stewing in a casserole, simmer slowly on a low heat. In this way, the meat will be soft and rotten. Add water to the meat. If the water is not enough, add more. **Finally, open the lid of the pot and heat it to collect the juice. The soup should be almost the same. The meat is easier to color and taste. There are skills in making delicious dishes.
