Braised pork with chestnut
I especially like to eat chestnuts. When my cousin got married at the beginning of this month, my aunt cooked a meal of chestnut roast meat. The food was full of oil, and the chestnut used by my aunt was picked by my cousin in the wild. I specially eat the chestnuts inside. I feel the aroma of the roasted chestnuts is fragrant, tender and delicious. It also has the unique sweet taste of chestnuts. I really want to eat them.Yesterday, when I went back to my mother's house, my mother said that she also got some wild chestnuts. I was very happy. My mother took about a kilo of them to me! Thank you, mom. I always buy something I love to eat! I had some free time this morning. Although I knew it was hard work to peel chestnuts, I still cooked my favorite chestnut roast meat.Of course, the most famous one in Nanchang is the chestnut roast chicken, which is even more delicious.
Step 1 . Prepare about a catty of chestnuts and a piece of pork.
Step 2 . Peel pork (I like peeled meat) and cut it into pieces.
Step 3 . Cut the chestnut into a small mouth.
Step 4 . Put clear water into the pot, boil it, and put the sliced chestnuts into the pot. Boil over low heat for about 10 minutes.
Step 5 . Peel the cooked chestnuts.
Step 6 . Put the peeled chestnuts into a small bowl.
Step 7 . Heat the oil in the pot.
Step 8 . Put in the minced pork. Stir fry.
Step 9 . Add some soy sauce and cooking wine. Stir well.
Step 10 . Cover the pot and cook for about one minute.
Step 11 . Add the peeled chestnuts and some water (of course, soup is better).
Step 12 . After the big fire is boiled, the small fire is burned until half a bowl of soup is left. Collect the juice over high fire and serve out.
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