<h1 class="pgc-h-arrow-right" > share a variety of home-cooked foods every day, and favorite friends should pay attention to me! </h1>
What kind of taste will sweet chestnuts taste when they meet fatty and lean pork belly?
Chestnuts are sweet, warm, have the effect of nourishing the stomach and spleen, pork belly is rich in nutrients, full of collagen, these two foods are combined, that is, the collision of delicious and nutrition, it is definitely a delicious taste that cannot be missed.
Today I will share with you this chestnut braised pork, but I also have a trick, that is, to add a large spoonful of watercress sauce in it, so that this dish will be more delicious, let's try it together.
< h1 class="pgc-h-arrow-right" > fee:</h1>
600g pork belly with skin, 250g chestnuts, 1 spoonful of bean paste, 50g rock sugar, 4 star anise, 15 peppercorns, 3 fragrant leaves, green onion, ginger,
< h1 class="pgc-h-arrow-right" > approach:</h1>
1, first of all, the ingredients are prepared, as a person who likes to cook by feeling, I really don't want everything to be pressed by two, after all, everyone's taste is different, but because there is no specific number has been criticized by many people, so this time I will add, see the effect.
2, cut the pork belly with skin into large pieces, almost as big as the mahjong block, and then clean it, put it in cold water, add cooking wine, ginger, green onion, water immediately after boiling, fish out, control the water.
3: Wash the chestnuts, make a cross on the outer skin, then throw them into the brine and boil for 5 minutes, fish them out and cool them and then peel off the shell.
4, open the heat, put pork belly in the non-stick pan, no need to add oil, and then slowly turn over the low heat, fry until both sides are golden, the oil can be put out for later.
5, hot pan cold oil, add a few pieces of rock sugar, slowly stir-fry until melted, fry out the caramel color, then pour the pork belly into it, and then add ginger slices, fully stir-fry evenly, so that the surface of the pork belly is stained with sugar.
6, then add fragrant leaves, star anise, peppercorns, green onions, pour chestnuts, add yellow wine, soy sauce and old soy sauce, plus a large spoonful of watercress sauce, add hot water, almost no boiled meat, must be hot water, so you can, cover the lid, simmer for an hour, and finally collect the juice on high heat, it is OK.
You can get out of the pot, sprinkle a little green onion to garnish, and the secret chestnut braised pork is ready. Fat but not greasy, braised meat soaked with the aroma of chestnuts, the soup is also particularly thick, pour a little on the rice, eat meat in large bites, chestnuts are already very sticky, melt in the mouth, it is really a good and good meal.