1. Star anise, cinnamon, sliced ginger, and diced garlic are all ready.
2. Raw chestnuts are ready.
3. Wash the pork belly.
4. Cut the meat into small pieces.
5. Boil water in a pot, pour the meat and cook for a while. Fish up.
6. Pour oil in the pot and heat it up, add some sugar.
7. Stir constantly with a spatula. Slowly it changes color and turns into caramel color, so that the meat is not cooked, otherwise the meat is sweet and cannot be eaten.
8. When you keep stirring, the sugar will start to bubble. Don't burn it for too long, or the sugar will become bitter after it is over-cooked.
9. Pour in the cooked meat, add seasonings such as star anise, garlic, ginger, cinnamon and so on.
10. Pour in salt and cooking wine chestnut, and then pour in soy sauce and dark soy sauce. The dark soy sauce will enhance the color of the dish. Put a little rock sugar to improve freshness. Stir fry well.
11. Pour it into an electric pressure cooker or an ordinary pressure cooker. Transfer to the stew file.
12. It's ready to eat when it's out of the pot. Paste the autumn fat!
Tips:Fried sugar color is a key step. Pour the meat too early, the meat is sweet, and pour the meat too late, the meat will be bitter. You have to wait until the sugar is bubbling and boil, and you must add soy sauce and old extract to make it look good.
