My husband grew up in his grandmother's home in Hangzhou. His favorite food was his grandmother's specialty dish-braised pork with chestnuts. His childhood taste buds and memories will follow him throughout his life. Although the old man has left us, the whole family still retains this braised pork complex. As long as they see this dish, they will think of their kind grandma.
Some things we think will never change, and some people we think will always be around us. In fact, changes and losses may only happen overnight. Cherish them while we can still grasp and have them.
braised pork with chestnuts
By MontanaBogan
Recipe Recommendations
- pork belly appropriate amount
- chestnuts appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- cumin appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for braised pork with chestnuts
1
I used canned chestnuts from Jingdong. The chestnuts were raw, but they avoided the trouble of encasing them.
2
If you use raw chestnuts to make it, you need to first draw a line on the shell of the chestnut, put it in the pot and cook it before removing the shell.
3
Wash the pork belly, cut it into large pieces, and put it into the pan with cold water.
4
After boiling over high heat, skim off the foam, add cooking wine and soy sauce in turn.
5
Add some rock sugar, and the coloring effect is better than ordinary white sugar.
6
Put Zanthoxylum bungeanum, aniseed, cinnamon, and cumin into a disposable seasoning bag.
7
Turn off the heat and simmer for about half an hour, add the chestnuts, taste the salty and salty at this time, and add appropriate amount of salt according to your taste.
8
Continue to simmer for half an hour, the meat and chestnuts are crispy and delicious, and you can serve.