1. Chestnut peeled off the flesh
2. Cut the pork belly into 1.5 cm square pieces, blanch cold water in the pot and remove it for later use
3. Put a little oil in the pan and fry rock sugar
4. Stir-fry the sugar until browned
5. Pour in the blanched meat
6. Stir fry for 2-3 minutes, let the fat in the meat stir fry out a little
7. Put the chestnut
8. Add boiling water to submerge the ingredients, and pour in the braised soy sauce at the same time. Bring to a boil and turn to low
9. Simmer for about half an hour
10. Add ginger and simmer for 10 minutes
11. Add extra-grade soy sauce. Extra-grade soy sauce is very salty, so you don’t need to add salt. You can also use light soy sauce instead of extra-grade soy sauce.
12. Then the fire is closed
Tips:The salt in the soy sauce is enough, and it is okay to leave it without salt. Premium soy sauce can also be replaced with light soy sauce
