Braised Pork with Chestnuts—super Simple Electric Pressure Cooker Version
1.
Wash the pork, cut into pieces, pot under cold water, and bring to a boil.
2.
After the water is boiled, use a frying spoon to skim off the foam on it.
3.
After skimming the scum and blood water, remove it, wash it with warm water and put it in the pressure cooker.
4.
The seasoning for braised pork includes pepper, star anise, cinnamon, bay leaf, tangerine peel, ginger, cardamom.
5.
Ingredients: green onion, ginger slices.
6.
Seasoning box, peeled raw chestnuts, green onions, and ginger slices are added to the blanched pressure cooker.
7.
Put an appropriate amount of edible oil in the pot and heat it to 40% heat, put two small pieces of rock sugar, and slowly stir with a frying spoon until the rock sugar melts and a little red bubble appears.
8.
Pour a spoonful of water.
9.
Pour the fried sugar into the pressure cooker with the ingredients.
10.
Put cooking wine, light soy sauce, dark soy sauce, and salt in the pot.
11.
Then pour in an appropriate amount of hot water.
12.
The water should reach 1/3 of the meat.
13.
Cover the pot and set the time for 15 minutes. After 15 minutes, wait until the air in the pot is slowly exhausted, and the nutritious and delicious chestnut braised pork will be cooked.
Tips:
1. The water for blanching meat must be in a pot of cold water to facilitate the precipitation of blood water.
2. When frying the sugar color, wait for the bubbling, be sure to pour a spoonful of water in time, so as not to overheat the sugar color, the meat should be bitter.
3. If the pressed braised pork has too much water, the meat can be prepared first, and the soup will thicken and pour it on the meat.
