Chestnut with pork belly, the meat is roasted softly, the chestnut powder is sweet, the aroma is gushing, classic and delicious, especially suitable for winter consumption.
< h1 class="pgc-h-arrow-right" > bill of materials</h1>
Ingredients
Pork belly 500 g
Chestnut 100 g
10 g shallots
Ginger 10 g
A little peppercorns
Star anise a little
Salt to taste
Rock sugar 15 g
Cooking wine 15 g
Soy sauce 50 g
< h1 class="pgc-h-arrow-right" > recipe details</h1>
Step 1/5
Chestnuts boil in boiling water to remove astringency, cook for about 3 minutes, fish out the chestnuts, cut the pork belly into pieces, wash and mourn the water for later
Step 2/5
Put oil in the steel, heat the oil, add green onion, ginger, peppercorns, and octagone and stir-fry to create a fragrant flavor
Step 3/5
Stir-fry the pork belly evenly, add cooking wine to cook fragrantly, soy sauce to color, stir-fry evenly
Step 4/5
Pour in enough hot water over pork belly, bring to a boil over high heat, add chestnuts, reduce heat and continue simmering for 50 minutes, add an appropriate amount of rock sugar and stir-fry evenly, add a little salt to taste
Step 5/5
Autumn cuisine