Braised pork chops with chestnuts
Chestnut is also called chestnut. Traditional Chinese medicine believes that chestnut can tonify the spleen and stomach, tonify the kidney and strengthen tendons, promote blood circulation and stanch bleeding. It has good curative effect on kidney deficiency, so it is also called "the fruit of kidney", especially for the elderly with kidney deficiency and loose stool. Regular consumption can strengthen the body and heal the disease.But chestnut should not be eaten too much at a time. Eating too much raw is not easy to digest, and eating too much cooked is easy to stagnate Qi. Patients with diabetes should eat less or not, because the sugar content of chestnut is very high.Autumn and winter are the best time to eat chestnuts. And I don't know why I didn't upload the recipe.
Step 1 . Main ingredient: about one jin of chestnuts in an inch row (about six or seven liang) (There is meat skin in the picture below. First, we want to avoid wasting the meat skin in the refrigerator. Second, we can make the ribs more oily.) Excipients: half onion; Ginger slices
Step 2 . Rinse the inch drain and put it into a pot of boiling water. Pour out the blood foam and drain it for use
Step 3 . Chestnut cross cutting with knife
Step 4 . Boil in hot water for 3-4 minutes
Step 5 . Pick it up and pour it into cold water immediately. It's good for shelling
Step 6 . Heat the pot, put a spoonful of oil and stir fry the scallions and ginger
Step 7 . Stir fry the ribs and pork skin
Step 8 . Add some cooking wine, about a small tablespoon
Step 9 . Add about two tablespoons of soy sauce for coloring
Step 10 . Put some crushed sugar and stir fry Sorry! (The camera has no battery, so I have to add chestnuts, salt, water, and ingredients. It takes about 15 minutes to cover the lid of the pot, but I don't need to take pictures.)
Step 11 . Out of the pot and put on a plate.
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