Chinese Food
Braised pork with chestnut
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The last time I made chestnut milk jelly, I said that the chestnut in autumn is just as delicious as a gift. I feel that the tenderness of the whole world is hidden in this small powder. But sweets don't stand eating. Today I'll give you a chestnut with a sense of fullness. Braised pork with chestnuts. The chestnuts are tasty. The meat is fragrant. The meat is tender and chewy. The soup is poured on the rice. It's delicious. I feel that my tongue is in love.
Cooking ingredients
Cooking Steps
Step1:Wash 250g chestnut. Slice or cross knife lightly. Put in boiling salt water and boil for 35 minutes. Remove shell. Soak in light salt water. Set aside. *Note - raw chestnut will soften after soaking in boiling brine. It can be easily shelle
Step2:500g pork slices with skin 2.5cm Wash left and right small pieces. Blanch them in a cold water pot. Drain and set aside.
Step3:Pour in some cooking oil in the hot pot. Add 4 pieces of ginger and some scallion and stir fry. Stir fry the streaky pork over low heat until it is slightly scorched to produce oil. Dish out for standby.
Step4:Heat the oil in a hot pot. Add 2 tablespoons of ice sugar. Stir fry until it melts to a caramel color. Then pour in the streaky pork and stir fry. Let the meat be evenly coated with sugar color.
Step5:Pour in chestnut. Add 2 tablespoons cooking wine, 2 tablespoons raw soy sauce and 1 tablespoon old soy sauce. Pour in a bowl of hot water without braised meat. Add 4 fragrant leaves and 6 anise.
Step6:Cover. Simmer for about 40 minutes. Collect the juice at last.
Step7:Take out. Sprinkle some scallion powder. Braised Chinese chestnut with red meat.
Cooking tips:There are skills in making delicious dishes.
