Chestnut roast
By VicentaLakin
HOW CAN WE LOSE A BOWL OF RED MEAT ON THE TABLE? CHESTNUTS ARE WELL NOURISHED, NOT ONLY WITH HIGHER VITAMIN C CONTENT, BUT ALSO WITH MINERALS SUCH AS POTASSIUM, ZINC AND IRON, WHICH ARE KNOWN AS THE KING OF DRY FRUITS, AND ARE BURNED TOGETHER WITH MEAT, IN ADDITION TO THEIR OWN SWEET AND SOFT FRAGRANCES, TOGETHER WITH THE FRAGRANCES AND FRAGRANCES THAT ABSORB THE GRAVY, THE MORE FRAGRANCES AND THE BETTER TASTES。
Recipe Recommendations
- pork belly 250 grams
- chestnut 400 grams
- soy sauce 3 scoops
- soy sauce 2 tablespoons
- sugar appropriate amount
- cooking wine appropriate amount
- laojiang 1 small piece
- salty and fresh
- cook
- an hour
- ordinary
Steps for Chestnut roast
1
Prepare the material, 250 grams of meat, 400 grams of chestnut。
2
Plumsy meat cleans up, cleans up the skin, cuts into pieces of similar size。
3
Chestnuts pop out of the membranes with water。
4
Put small pieces of meat into the pot, add enough water, boil it and leave it to the fumes, and add appropriate quantities of wine and old ginger chips。
5
Three spoons of raw smoke, two spoons of old smoke, and 15 minutes of fire。
6
After 15 minutes, the chestnuts were boiled together, the fire turned into a fire, and the tea was boiled for 30 minutes. The meat wants to be good and the fire must be controlled。
7
It's boiled up to the crumbs, the bouquets, and a proper amount of sugar。
8
Then the fire shall cease when it gathers。
9
The flesh smells unchallenged, the oil is not greasy, the chestnuts are soft and sweet, and they suck the gravy and they taste more。Chestnut roast Make Tips
And I bought chestnuts that went to their shells, and if they had not gone to them, try it with this method, and then wash them and put them in the pot, add a little salt, soak them with boiling water, and cover them. Five minutes later, the chestnuts were cut open and the chestnuts fell off with them, thus removing them and saving time and effort. No, no, no, no, no, no。