Pork chop and braised chestnuts

Pork chop and braised chestnuts

Overview

The autumn wind blows and the sweet-scented osmanthus fragrants. As the saying goes, pears are in August, hawthorns are in September, and chestnuts are in October. October in the golden autumn is a good time to eat chestnuts!

Tags

Ingredients

Steps

  1. Cut the pork chop into evenly thin slices, pat it with the back of a knife, add salt, chicken essence, soy sauce and corn starch, mix well with your hands and set aside. (Seasoning can be adjusted according to personal taste)

    Pork chop and braised chestnuts step 1

  2. Peel, peel and wash the chestnuts and set aside.

    Pork chop and braised chestnuts step 2

  3. Cut the garlic sprouts into small sections with a diagonal knife, and pat the garlic head flat and set aside.

    Pork chop and braised chestnuts step 3

  4. Brush the pan with oil, add the marinated pork chop, and fry over medium heat until both sides are lightly charred, then remove.

    Pork chop and braised chestnuts step 4

  5. Leave oil in the pot, add garlic sprouts and garlic and stir-fry over high heat until fragrant.

    Pork chop and braised chestnuts step 5

  6. Pour in the chestnuts and stir-fry a few times.

    Pork chop and braised chestnuts step 6

  7. Add a bowl of water.

    Pork chop and braised chestnuts step 7

  8. Add soy sauce.

    Pork chop and braised chestnuts step 8

  9. Pour in the fried pork chop, cover and cook over medium heat until the juice is reduced.

    Pork chop and braised chestnuts step 9

  10. Plate and enjoy.

    Pork chop and braised chestnuts step 10