Braised Pork with Chestnut
1.
Cut the pork belly into small cubes, blanch water in a pot of boiling water, and pour cooking wine in the water. After blanching, remove the water control
2.
Put a pot on the fire, pour a little vegetable oil, add rock sugar to melt
3.
After the rock sugar has melted, pour in the water-controlled pork belly, stir-fry for a while, then pour in a little light soy sauce, a little old soy sauce, and finally pour in boiling water. Burn slowly
4.
After cooking the pork belly for 50 minutes, add the chestnuts and stew together
5.
Chestnuts cannot be burned for a long time, chestnuts will be boiled
6.
Blanch the small greens in water with salt and oil. When the pork belly is cooked, add the small greens, green onions, and cook together until the soup is suitable.
Tips:
Soak the chestnut in a small mouth and soak in water for five minutes. Peeling is easy. The pork belly needs to be watered, pour cooking wine in the water, remove the water control, pour a little vegetable oil into the pot, add a little rock sugar, and pour the blanched pork belly after it has melted. stir fry. Pour the light soy sauce and the old soy cooking wine. After a little firing, pour in 600g of boiling water, simmer for 50 minutes, and then add chestnuts for firing. Finally, add the scallions and cook for a while. It's fine until the soup is right.
