[Zhejiang cuisine] braised pork with chestnuts-You Are Foodie

By Madeline
99

[Zhejiang cuisine] braised pork with chestnuts

My husband grew up at his grandmother's house in Hangzhou. His favorite dish is his grandmother's specialty - braised pork with chestnuts. The taste buds of my childhood have been with me all my life. Although the old man has left us, the whole family still retains this braised meat complex. As long as they see this dish, they will think of their kind grandmother.Some things we think will never change, some people we think will always be around, in fact, change and loss may only be in the day and night, while we can grasp and have, cherish it.

Main Ingredients

Chestnut A moderate amount of
streaky pork A moderate amount of

Auxiliary Ingredients

salt A moderate amount of
fennel appropriate amount
chinese cinnamon appropriate amount
Big stuff appropriate amount
Sichuan Pepper appropriate amount
Crystal sugar appropriate amount
Regular smoking appropriate amount
Cooking wine appropriate amount

Step 1 . I use canned Jingdong chestnuts. Chestnuts are raw, but they avoid the trouble of shelling.

Step 2 . If you use raw chestnuts to make it, you need to draw a line on the shell of the chestnuts first, and then remove the shell after cooking.

Step 3 . Wash pork, cut into large pieces, and put cold water into the pot.

Step 4 . Boil over high heat, skim the foam, and add cooking wine and soy sauce in turn.

Step 5 . Add some crystal sugar, and the coloring effect is better than ordinary white sugar.

Step 6 . Put Chinese prickly ash, large materials, cinnamon and cumin into the disposable seasoning bag.

Step 7 . Turn off the heat and simmer for about half an hour. Add chestnuts. At this time, taste the salt and add some salt according to your taste.

Step 8 . Continue to simmer for half an hour. The meat and chestnuts are already crisp and tasty, so you can put them on the plate.

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