Chestnut stew

By VicentaLakin

Chestnut stew
WINTER IS A SEASON OF RENEWAL, WHERE MEAT CAN BE EATEN QUICKLY, AND STEW IS THE MOST SUITABLE FOR WINTER. HOT, WARM. CHESTNUTS ARE ONE OF THE FIRST FRUIT TREES TO BE PLANTED IN CHINA, AND HAVE BEEN CULTIVATED FOR SOME 2000-3000 YEARS. CHESTNUTS ARE RICH IN VITAMIN C, WHICH SUSTAINS THE NORMAL FUNCTION OF TEETH, BONES AND VASCULAR MUSCLES, PREVENTS AND TREATS OSTEOPOROSIS, SOUR WAIST LEGS, PAIN IN THE NECK, WEAKNESS, ETC. AND SLOWS HUMAN AGEING. IN WINTER, ALL THE STREETS SMELLED LIKE SWEET, FRIED CHESTNUTS. I'VE GOT CHESTNUTS, BUT IT'S HARD TO SKIN, SO I DON'T BUY THEM. THIS YEAR, THE MARKET HAS A CHESTNUT SKIN-SKINNING MACHINE

Recipe Recommendations

  • pork belly appropriate amount
  • chestnuts appropriate amount
  • eggs appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • white sugar appropriate amount
  • aniseed appropriate amount

Steps for Chestnut stew

  • Make Chestnut stew step 0
    1
    Main raw materials。
  • Make Chestnut stew step 1
    2
    Five flowers to spare。
  • Make Chestnut stew step 2
    3
    Put the oil in the pot and put it in sugar。
  • Make Chestnut stew step 3
    4
    Fire to the date red, put in five flowers and graft。
  • Make Chestnut stew step 4
    5
    Put in wine, soy sauce, ginger onions, big stuff, and keep going。
  • Make Chestnut stew step 5
    6
    Add hot water, pour five flowers into the high-pressure pan, put salt. I put in decorated eggs and made chestnut stew。
  • Make Chestnut stew step 6
    7
    Twenty minutes of stew。
  • Make Chestnut stew step 7
    8
    Chestnut stew。

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