Chestnut Braised Pork

Overview

Chestnut, also known as chestnut, is known as the king of fruits. It is a high-quality fruit that strengthens the spleen and kidneys and prolongs life. Chestnuts are rich in nutrients, including sugars, proteins, fats, vitamins and inorganic salts. Chestnuts have good preventive and therapeutic effects on hypertension, coronary heart disease, atherosclerosis, etc. The elderly often eat chestnuts, which are of great benefit to anti-aging and prolonging life. Since chestnuts are not easy to digest, it is not advisable to eat too much at one time, so when making chestnut braised pork, potatoes are added that are nutritious and easy to digest. I like to roast the potatoes until they are mushy, and I don’t like the sweet taste, so I did not fry the sugar and directly used dark soy sauce to color it. Although the appearance is not good, the braised pork is permeated with the taste of chestnuts and potatoes, and it is not greasy at all, and it goes very well with rice. Chestnut braised pork with potatoes has a very different taste.

Tags

• private kitchen
• chestnut
• cinnamon
• cooking wine
• doubanjiang
• garlic cloves
• ginger
• light soy sauce
• old soy sauce
• peanut oil
• pickled pepper
• pork belly
• potatoes
• star anise
• zanthoxylum bungeanum
• green onions

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Cut a slit into the chestnuts with a knife, put it into a pot and bring it to a boil, then cook for another 5 minutes

   

3. 3 Rinse it with cold water, then put it into the lock box together with the water, cover the box and simmer for 5 minutes

   

4. 4 At this time, the chestnuts are very easy to peel, and the chestnuts are peeled very quickly

   

5. 5 Cut the pork belly into pieces, blanch it in a pot, and put a little cooking wine in the water

   

6. 6 Cut the potatoes into small pieces, cut the ginger and garlic into slices, and cut the green onions into small pieces

   

7. 7 Put oil in the pot, sauté ginger, garlic, Sichuan peppercorns, and pickled peppers until fragrant, pour in the blanched pork belly, add bean paste and stir-fry, add an appropriate amount of light soy sauce, and a little dark soy sauce

   

8. 8 Add potatoes and chestnuts and continue to stir-fry

   

9. 9 Add an appropriate amount of water, add star anise and cinnamon, bring to a boil over high heat, simmer over low heat for half an hour, then reduce the juice over high heat

   

10. 10 When it's out of the pan, sprinkle with chopped green onion. (I went to take pictures after putting them on the plate. After taking pictures, I found that the chopped green onions were still on the chopping board, so I was too lazy to take any more pictures, haha)