Porky chestnuts
By VicentaLakin
Autumn winds, fragrances, saying, "August pears, September mountains, October chestnuts, October."
Recipe Recommendations
- pork chop 250 grams
- chestnuts 300 grams
- garlic sprouts 1 tree
- garlic 2 cloves
- corn starch 1 scoop
- salt a little
- chicken essence a little
- soy sauce 1 scoop
Steps for Porky chestnuts
1
Piggy slices are cut flat, slashed with a knife back, pumped into salt chicken sauce and corn starch, and held back by hand. (Creatures are aligned with population)
2
Chestnuts go to the husks and wash their skins。
3
Garlic slash and slash the back。
4
Boiled pans, put in pickled pork chops, burned in flames to the bone。
5
In the pot, the oil is put in garlic seed and the smell of garlic。
6
Falling into chestnuts and scrambling。
7
Add a bowl of water。
8
Put the sauce in。
9
And roasted pork chops, and covered in fire until the juice。
10
It's easy to load。