Braised Pork Belly with Chestnut and Dried Beans
by Hu Xiaojiao
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. 400 grams of pork belly, cut into large pieces; 100 grams of dried beans soaked and soft cut into sections; 5 grams each of onion, ginger, and garlic sliced; 5 grams of star anise; about 20 raw chestnuts; 10 wild mushrooms, washed and soaked; 2 tablespoons of edible oil; 5 rock sugar; one tablespoon of salt; one tablespoon each of light soy sauce and dark soy sauce; one teaspoon of cooking wine; one cut into sections.
2. Put the meat into a pot of warm water, boil it with bleeding water and foam, remove it and wash it for later use.
3. Drain the meat and stir-fry in the pan to get the oil, remove it and use it for later use.
4. Pour in edible oil, add rock sugar, simmer the sugar color on low heat, and add the meat to evenly color.
5. Add scallion, ginger, garlic, cooking wine and light soy sauce, stir and fry evenly.
6. Change the casserole, pour the meat pieces, add star anise and water that has not covered the meat pieces, cover, simmer on medium heat and turn to low heat for 50 minutes.
7. Put the dried beans, wild mushrooms, chestnuts, and soy sauce into the pot, cover and simmer for 30 minutes until soft.
8. Add the chili section, appropriate amount of salt, mix well, turn off the heat, cover and simmer for 5 minutes.
9. Oh, put it on the plate, serve the rice, and feast on it, O(∩_∩)O haha.
Tips:Affectionate "Jiao" Generation
1. The fat and thin pork belly stew is the best, the one with the skin is the best, mine is skinless and not bad
2. 100 grams of dried beans is the weight before soaking.
3. If the thin skin inside the chestnut is not easy to peel, it can be soaked in water for a while before peeling, it will be much easier
4. The rice must be steamed more, hehe, the reason is known~
