Steamed pork with chestnut flour

Overview

Generally, potatoes or taro are used as the base for steamed pork. Today I tried using chestnut, it’s not bad either

Cut the pork belly with skin into thin slices, add a little salt, cooking wine, soy sauce and steamed pork rice noodles, mix well, and marinate in the refrigerator for half an hour
Peel off the shell and skin of the chestnuts and place them on a plate for later use
Place the marinated meat on top of the chestnuts and steam it in an electric pressure cooker for half an hour
Take out of the pan and sprinkle with chopped green onion