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.
