Chestnut braised pork, do you pick the chestnuts first or pick the meat first?

I really like autumn too much.

Although the summer is good, but the summer is too big, it is inevitable that the heart is too heavy or loses appetite. Autumn is a gospel, the climate is refreshing, it is a good time to sit down and work hard, and the fruits and vegetables are sweet, the meat is rich, the shrimp and crab are fat.........The soul of the food is awakened in the fall!

The last time I made a chestnut milk jelly, I said that the chestnuts in the autumn are simply gift-like and delicious. I feel that the gentleness of the whole world is hidden in this little whitefly. But the dessert is not tolerant, and today I will give you a chestnut with a feeling of fullness.

Chestnut braised pork! The chestnuts are delicious, the meat is fragrant, the meat is tender and chewy, and the soup is poured onto the white rice. This is what the gods are delicious, and the tongue is in love.

Instantly two bowls of rice under the belly.

Tell you a secret, after picking up the dishes, pick the chestnuts and eat them better than the meat!

▲Crisp cake adults: Lift chestnuts and lift chestnuts, what are you doing?

step

1, 250g chestnut wash, shallow stroke a knife or cross knife, throw into the boiled salt water for 3-5 minutes, shelled, soaked in light salt water, spare.

*Note: Raw chestnut will soften when soaked in boiling brine, which can be easily shelled

2, 500g with skinned pork belly cut into small pieces of about 2.5cm, washed, into the cold water pot, drowning, remove and drain the water for use.

3, pour the appropriate amount of cooking oil into the hot pot, put 4 pieces of ginger and the right amount of onion to scent, and stir the sautéed sautéed sautéed sauté to the slightly coke.


4, hot pot hot oil, add 2 tablespoons of rock sugar, stir fry until it melts into caramel color, then pour the streaky pork stir fry, let the meat pieces evenly wrapped in sugar color.

5, pour chestnut, add 2 tablespoons cooking wine, 2 tablespoons soy sauce and 1 spoon old soy sauce, pour a bowl of hot water without braised pork, add 4 pieces of fragrant leaves and 6 octagonal.

6, stamped, simmer for 40 minutes or so, and finally the fire to collect juice.

7, Sheng, sprinkle the amount of diced green onion, chestnut braised pork to complete!




This bowl of rice, slap in the face is not willing to put :)