Braised Pork and Braised Chestnuts

Overview

Eating chestnuts in autumn is very good for the body.

Star anise, cinnamon, sliced ginger, and diced garlic are all ready.
Raw chestnuts are ready.
Wash the pork belly.
Cut the meat into small pieces.
Boil water in a pot, add meat and cook for a while. Pick it up.
Heat oil in a pan and add some sugar.
Stir constantly with a spatula. Slowly change color, turning into caramel color. This way, the meat should not be cooked, otherwise the meat will be too sweet to eat.
Stir constantly until the sugar starts to bubble. Do not cook it for too long, otherwise the sugar will become bitter if it is overcooked.
Pour in the cooked meat, add star anise, garlic, ginger, cinnamon and other seasonings.
Pour in salt and chestnut cooking wine, then pour in soy sauce and dark soy sauce. The dark soy sauce enhances the color of the dish. Add a little rock sugar to make it fresh. Stir well.
Pour it into an electric pressure cooker or an ordinary pressure cooker. Turn to stew setting.
It's ready to eat. Post autumn fat!