[Chestnut Braised pork belly in Brown Sauce] --- Chestnut Flavor in Autumn

2024-04-05 09:39:41 3752

Chestnuts are rich in unsaturated fatty acids, vitamins, minerals, etc. They can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis, osteoporosis, etc. They are a nourishing and beneficial product for anti-aging and longevity. And it also contains rich vitamin C, which can maintain the normal function of teeth, bones, blood vessels and muscles. Regular consumption can nourish the stomach, strengthen the spleen, tonify the kidneys and tendons, promote blood circulation and stop bleeding< Br>

Details of ingredients

Pork belly with five flowers400 grams
Chestnut200 grams
gingerFour pieces
ScallionsTwo
OctagonTwo flowers
XiangyeTwo pieces
Cinnamon barkA small piece
angelicaA section
salt1.5 teaspoons
Light soy sauce2 tablespoons
Old smoking1 tablespoon
Small rock sugar5

Technique

difficultyintermediate
workmanshipburn
tasteother
timean hour

Steps to make [Chestnut Braised pork belly in Brown Sauce] --- Chestnut Flavor in Autumn

1. Raw material image: pork belly.
2. Raw material diagram: Chestnuts.
3. Ingredients: Ginger, scallions, star anise, fragrant leaves, and Angelica sinensis.
4. Use a small knife to make a cut on the cleaned chestnut, then put it in water and boil over high heat for 5 minutes. At this point, the shell of the chestnut will crack as shown in the picture.
5. Let it dry until it's not too hot or rinse it with cold water slightly, then peel off the shell while it's hot. (It's not easy to peel if it's completely cold)
Wash the pork belly, blanch it in water, and cut it into small pieces about 2 centimeters square.
7. Pour a little oil into the pot, and when it's 70% hot, add pork belly.
8. Stir fry until the outer skin of the pork belly is slightly burnt yellow. At this time, there will be a lot of oil in the pot. Take it out and the oil can be used to stir fry vegetables, which is particularly fragrant. (Stir fry in this way to make the pork belly taste more fragrant and remove some oil.)
9. Turn to low heat, pour in light soy sauce and dark soy sauce, stir fry and color.
10. Turn to low heat, pour in light soy sauce and dark soy sauce, stir fry and color.
11. Pour hot water over the pork belly and add all the ingredients.
12. Cover and bring to a boil over high heat, then turn to low and medium heat and cook for about 10 minutes. Add the stirred chestnuts. (If you like chestnuts cooked very poorly, you can add them with the ingredients when adding hot water)
13. Continue to cover and simmer over low heat for about 15 minutes, add salt, rock sugar, stir fry for a while, then turn to high heat and drain.