Chestnut season, home cooking not to be missed, chestnut braised pork.
The skin of the pork belly is smashed into the size of the mahjong block, and after washing, the water is wiped dry;
Raw chestnuts go to the core and peeled and washed for use; (use a knife on the top of the chestnut to make a shallow cross, put it in boiling water with boiling water for two or three minutes, hot peeling, very good peeling)
The spices are ready to be washed and ready for use;
Heat the pan to a proper amount of cooking oil, and add the onion ginger to a slightly charred and fragrant state;
Put the pork belly again, stir fry over low heat, stir fry until the meat pieces become slightly burnt;
Stir in other spices until you can smell the fragrance;
Pick up the sauteed meat and spices, and keep the hot oil in the pot;
Put a small amount of rock sugar in the hot oil,
Stir fry over low heat until the sugar is melted into caramel color;
Pour the meat pieces and spices quickly and stir-fry, so that each piece of meat is evenly coated with sugar;
Pour into the cooking wine, soy sauce, soy sauce and stir-fry evenly, the ratio of the three is about 1:2:4
Add boiled water without meat, cover and simmer for 50-60 minutes;
After 50-60 minutes, add the chestnut, and simmer for 30 minutes. If you find that the water is not enough, you can add boiling water in the right amount (do not add cold water). Because it is skinned pork, the time of cooking is about 90 minutes. Soft enough
Finally, the fire is harvested (because the sugar is fried, it must be fried in the pot when collecting the juice, so as not to paste the pot).
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