Chestnut roasted pork

Overview

Chestnuts must be a food that is popular among all ages. During this time, local chestnuts are on the market. There are several stalls selling chestnuts on the day of the fair. Every time I pass by, there are usually a lot of people around. They seem to sell well. The one sold at the stairway of our office is almost sold before we get off work at noon. The fruit stall has been on the market for a long time, but it is not as popular as the local ones. I don’t know if the quality of the local ones is really good. I don’t buy much, so I can’t tell the difference. This is the first time I’ve bought cooking food this year, and I bought it from the stall downstairs in our office. It’s very sweet, but nothing else seems special.

Tags

• hot dishes
• home cooking
• chestnut
• cinnamon
• pork cubes
• rock sugar
• star anise
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 Peel the chestnuts and set aside. I boiled water, put the chestnuts down and boiled them for a while, then took them out and peeled them. The method was rather clumsy. I seemed to have seen a shortcut before, but I didn’t remember it. There weren’t many anyway. With the help of a knife, it didn’t take too long.

   

2. 2 Prepare some ginger, star anise, cinnamon, bay leaves, etc.

   

3. 3 Heat a little oil in the pan and add the pork cut into large pieces. Fry for a while over low heat. Mine is where the tendons are usually found when cutting pork, so I just cut them into large pieces. Anyway, the tendons won’t be chewable if fried.

   

4. 4 When the meat is slightly charred, add the ginger, star anise, cinnamon, bay leaves, etc. and stir-fry until fragrant.

   

5. 5 Add some more rock sugar. Fry briefly and melt.

   

6. 6 Add soy sauce. What I mean by soy sauce refers specifically to Chubang light soy sauce. Anyway, the word soy sauce is big on it, and the word light soy is small.

   

7. 7 Stir-fry the soy sauce, add water, bring to a boil over high heat, then slowly simmer over low heat. I haven't tasted the difference between hot and cold water yet, so if there is hot water, I put hot water, and if there is no, I put cold water. It's not that particular.

   

8. 8 After about an hour, when the meat is almost ready, add the peeled and washed chestnuts. Continue to boil, if the water is not enough, add more. Pay attention to the situation and don't be stubborn. I picked out the ginger and star anise in advance, so I can’t see it in the photo.

   

9. 9 Cook until the chestnuts are soft enough, reduce the juice and turn off the heat. Those black spots on the chestnut are the holes left when I peeled off several layers of chestnut skin with my knife. I don’t know why it turned black. Not bug eyes.

   

10. 10 Chestnuts are more delicious than meat. 😃I don’t eat much meat anyway.