1. Prepare fresh chestnuts, boil the chestnuts with water first, and continue to cook for about 3 minutes without cooking them. Then fish out the chestnut
2. Make a cut at the pedicle (use the tip of the knife when you cut the knife, it is better to cut, be careful. Otherwise, the next dish should be stewed pig's trotters to make up), and then continue to soak the chestnuts in the hot water , Peel while soaking. The hot water is mainly to make the chestnut skin swell by heating, so as to achieve the purpose of easy peeling. The peeled chestnuts can be used for stew
3. 750 grams of pork belly, 500 grams of fresh chestnuts (not hulled), cooked quail eggs (20 pieces, eye-catching), 1 star anise, 1 small slice of cinnamon, 3 garlic cloves, 5 grams of Chinese pepper, 3 dried chilies, 1 small old ginger Piece
4. Wash the spices, slap garlic and ginger, and use about 30 grams of brown sugar (white sugar or rock sugar can be substituted)
5. A whole piece of pork belly in a hot pot under cold water, you can put some pepper and ginger to get rid of fishy
6. Cook until fully cooked, remove and cut into small pieces (cook first and then cut, the stewed meat is more angular and better in shape). Put vegetable oil in the pot. After it is hot, add all the spices and brown sugar to the pan and fry until fragrant.
7. Pour in the meat and stir well, add enough hot water. Cover and bring to a boil. After the water is boiled, boil on high heat for 10 minutes
8. Open the lid and add a suitable amount of dark soy sauce. Continue to boil for 20 minutes on medium heat. Then pour in chestnuts and quail eggs and let it simmer for a good taste. At the end, add salt when the juice is collected on high heat. If you want to eat braised pork rice, you can save more soup
