Chestnut braised pork Braised meat is fat and not greasy, salty and sweet, full of color and flavor

Chestnut braised pork

Ingredients: pork belly 600 g Fresh chestnut (shelled) 200 g Salt 5 g Sugar 20 g Chicken essence 3 g Vinegar 1 star anise 10 peppercorns Ginger slices, green onion, broccoli, vegetable oil each appropriate amount

Method:

1. Put the whole piece of pork belly on the fire, scrape and wash the skin after burning, and change the knife to a 3 cm square piece.

2. Put the pork belly into a pot of water, remove the blood foam and fish it out. Blanch and peel the fresh chestnuts in a pot of boiling water, remove them and set aside.

3. Pour vegetable oil into the pot and heat it, add ginger slices, green onion, star anise, peppercorns to stir-fry the aroma, mix in the appropriate amount of water, add sugar, salt, chicken essence, vinegar and burn for about 3 hours, burn the chestnuts for half an hour until the raw materials are soft and cooked, put the pot into the hot iron plate, garnish the cooked broccoli, you can.

Features: Braised pork is fat and not greasy, salty and sweet and delicious.