Chestnut stew

Overview

Winter is the season of tonic, you can enjoy meat, and stews are the most suitable for winter consumption. Warm, warm. Chestnut is one of the earliest cultivated fruit trees in China, with a cultivation history of about 2000 to 3000 years. Chestnuts are rich in vitamin C, which can maintain the normal function of teeth, bones, blood vessels and muscles. It can prevent and treat osteoporosis, soreness and weakness in waist and legs, muscle and bone pain, fatigue, etc., and delay human aging. In winter, the streets are filled with the scent of roasted chestnuts. There are also people selling raw chestnuts, but peeling them is too laborious, so I just don’t buy them. This year, the market has a machine for peeling chestnuts, and you can peel them for free. Now, I love to cook. I can make a lot of delicious food by buying raw chestnuts!

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• aniseed
• chestnut
• cooking wine
• egg
• onions
• pork belly
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Blanch the pork belly and set aside.

   

3. 3 according to your preference Put oil in the pot, add sugar and stir-fry the sugar color.

   

4. 4 Fry until jujube red, add pork belly and stir-fry until evenly browned.

   

5. 5 Add cooking wine, soy sauce, onion, ginger, aniseed, and continue to stir-fry.

   

6. 6 Add hot water, pour the pork belly into the pressure cooker, and add salt. Add peeled hard-boiled eggs and stew raw chestnuts.

   

7. 7 Simmer for twenty minutes.

   

8. 8 Chestnut stew.