Chestnut flower carved braised meat fat and lean, salty and soft, melt in the mouth. The mellow and delicious pork belly, the delicious aroma of chestnuts and the aroma of flower carving wine are made in a simple and delicious dish!
Nutritional value: pork belly is rich in nutrition, easy to absorb, has supplemented skin nutrition, beauty effects. Chestnut raw food is sweet and crisp and delicious, cooked noodles and fragrant, can stop diarrhea. Eating roasted pork with chestnut flower carving can treat tracheitis. Rich in high-quality protein and essential fatty acids.
1. Choose the good pork belly, cut the meat into slightly larger pieces, blanch the pot in cold water and drain the water. Knot the shallots and slice the ginger.
2. Take a little oil under the wok, sauté the rock sugar over low heat, and fry until fine bubbles bubble up. Blanch the pork belly and stir-fry, each piece of meat surrounded by sugar. Add raw soy sauce and flower carving wine to boil.
3. Take a suitable casserole dish, add the shallot knots, ginger slices, pour in the boiling meat and soup. After bringing to a boil, reduce the heat and cover for 1 hour. The fire should be small, and it can be slightly opened.
4. Wash the chestnuts and make a small cut on each chestnut with the root of the knife. Bring the water to a boil, put in the chestnuts in the paddle, cook on high heat for five minutes, and immediately remove and put in cold water.
5. Peel the chestnuts. Pour the chestnuts into the pot and cook for 1 hour, continue to cover the pot until 40 minutes. The soup has been put away and is ready to be plated.