A pot of fragrant chestnut roast pork
Overview
My husband is a carnivore and loves all kinds of meat. I love this soy sauce-colored meat. My family usually runs a seafood business, so they only eat seafood and don’t buy much meat, which makes me feel aggrieved. Because there is no meat to eat, haha, chestnut roast pork is not as greasy as pure braised pork. I can follow him and eat my favorite chestnuts, which is great. Haha.
Tags
Ingredients
Steps
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Now let’s start making this chestnut roast pork. First, buy a good piece of meat, preferably one layer of lean meat, one layer of fat, one layer of lean meat, and one layer of fatty pork belly. Secondly, to make the chestnut roast pork look good-looking, you must have rock sugar, preferably non-standard polycrystalline rock sugar! ~The next thing is cooking oil, soy sauce, cooking wine, green onions, and cinnamon (if there is no cinnamon, I think star anise is also very good)
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Cut the meat into large pieces, fry in oil
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When the meat is slightly browned, add a piece of rock sugar and let the rock sugar slowly dissolve under heat. This is my method for frying the sugar color. . .
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When the rock sugar has almost dissolved and the oil from the fat meat has almost come out, add the chestnut meat and stir-fry a few times
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Add cooking wine, soy sauce, cinnamon, scallion knots, water, and wait until the water is cooked
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Okay, let’s eat
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