【Chestnut braised pork】--- Chestnut fragrance comes in autumn

Overview

Chestnuts are rich in unsaturated fatty acids, vitamins, minerals, etc., which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. They are a good nourishing product for anti-aging and prolonging life. It is also rich in vitamin C, which can maintain the normal functions of teeth, bones, blood vessels and muscles. Regular consumption can nourish the stomach and spleen, nourish the kidneys and strengthen muscles, promote blood circulation and stop bleeding. This is the season when fresh chestnuts are on the market in large quantities, so be sure not to miss this delicacy.

Tags

• hot dishes
• common dishes
• maternity
• healthy recipes
• autumn and winter supplements
• autumn recipes
• winter recipes
• banquet dishes
• local cuisine
• lunch
• replenishing deficiency and nourishing the body
• angelica sinensis
• chestnut
• chives
• cinnamon
• ginger
• light soy sauce
• old soy sauce
• pork belly
• small rock candy
• star anise
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Ingredients picture: Pork belly.

   

2. 2 Raw material picture: chestnut.

   

3. 3 Ingredients: ginger, chives, star anise, bay leaves, angelica.

   

4. 4 Use a knife to make a cut on the washed chestnut, then put it into water and cook on high heat for 5 minutes. At this time, the chestnut shell will crack as shown.

   

5. 5 Let it dry until it is no longer hot to your hands or rinse it with cold water and peel off the outer shell while it is still hot. (It’s difficult to peel when it’s completely cold)

   

6. 6 Wash the pork belly, blanch it in water, and cut into small pieces about 2 cm square.

   

7. 7 Pour a little oil into the pot, and when it is 70% hot, add the pork belly.

   

8. 8 Stir-fry until the skin of the pork belly is slightly browned. At this time, there will be a lot of oil in the pot. Take it out. The oil can be used to stir-fry the vegetables, which will be particularly fragrant. (Sauteing it like this is to make the pork belly taste more fragrant and to remove part of the oil)

   

9. 9 Turn to medium-low heat, pour in light soy sauce and dark soy sauce, stir-fry until coloured.

   

10. 10 Turn to medium-low heat, pour in light soy sauce and dark soy sauce, stir-fry until coloured.

    

11. 11 Pour hot water to cover the pork belly and add all ingredients at the same time.

    

12. 12 Cover and bring to a boil over high heat, then reduce to medium to low heat and simmer for about 10 minutes, then add the cooked chestnuts. (If you like the chestnuts to be cooked well, you can add them together with the ingredients when adding hot water)

    

13. 13 Continue to cover and simmer over low heat for about 15 minutes, add salt, add rock sugar, stir-fry for a while, then turn to high heat to reduce the juice.