Name: Local Chestnut Stew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 50g chestnut; 100g Broccoli; Small half ginger; 2 Shallots; 7-8 small squares crystal sugar; 1/2 a spoon Sugar; 1 spoon Soy sauce; 1 spoon Shanghai Rice Wine; 2 spoons Flower carving; 50g Peanut oil; Some salt

Local Chestnut Stew

by Cold water duckweed

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

My father is from Shanghai. He has been eating chestnut stew since he was a child. This chestnut stew does not add pepper aniseed when roasting the meat. It uses Huadiao wine and rice wine to remove the smell of meat. The taste of braised meat is relatively pure, sweet and salty. Suitable for the elderly and children. "

Local Chestnut Stew

1. Pork belly cut into cubes

2. Cold water pot

3. Boil, skim off the foam

4. Fish out the meat

5. Slice ginger, cut shallots into sections

6. Stir-fry the ginger slices in a frying pan until browned

7. Stir fry the scallions

8. Add pork belly and fry until browned

9. Put in the refrigerator

10. Put half a spoonful of white sugar 1

11. Let the pork belly continue to color until browned

12. Put Shanghai rice wine and half a spoon of dark soy sauce

13. Stir fry to evenly color, put Huadiao wine

14. Put in a large bowl of boiling water

15. Cover and cook on medium heat for about an hour

16. Raw chestnuts peeled

17. Boil the pork belly for an hour, put it in the chestnut cover and continue to cook on medium heat for 20 minutes

18. Light soy sauce and salt to taste, then add a spoonful of huadiao

19. Break the broccoli into small pieces and wash

20. Boil water in a small pot, add a little oil and salt

21. Lower broccoli cooked

22. Broccoli is placed around the plate

23. Stewed chestnuts with braised pork on a high fire to collect the sauce and serve on a pan.

Tips:
When blanching pork belly, be sure to cook it under cold water to better remove the fishy smell. The ancient method of braised pork with rice wine and Huadiao wine are added together in the dish. The addition of Huadiao in two times can make the aroma of braised pork wine more prominent.