Chestnut red meat
By VicentaLakin
Autumn is a season of ripening of chestnuts, which tastes like gin, hotness, spleen, stomach and kidney. They have a healthy spleen for their stomachs, strong kidneys, and active bleeding. Chestnuts, red meat, a good combination of chestnuts and red meat, so that each one's good tastes can be played out, is a good fall food
Recipe Recommendations
- pork 750ｇ
- raw chestnuts 500G
- octagonal of 2
- pepper 1 small
- cinnamon 1 block
- geranyl 5 pieces
- galangal 1 block
- tangerine peel appropriate amount
- doukou one
- edible oil appropriate amount
- rock sugar appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- hot water appropriate amount
- salty and fresh
- braised
- half an hour
- simple
Steps for Chestnut red meat
1
Pork washing, cutting, cooling, burning。
2
When the water's out, you throw a fried spoon at the foam。
3
It was washed clean with warm water and placed in a high-pressure pan。
4
The halogen's spices are peppers, eight horns, guacamole, fragrance, leather, ginger, beans。
5
Onions, ginger。
6
Fever boxes, skinned raw chestnuts, onions, ginger chips added to the watery high-pressure pan。
7
In the pot, an appropriate amount of cooking oil is burned up to 40% heat, two tiny blocks of ice sugar are placed, slowly mixed with a fried spoon to melt with ice sugar, and when a small red bubble is formed。
8
Pour a spoon of fresh water。
9
It's hot。
10
The wine, the raw, the old, the salt。
11
I'm going to pour in a proper amount of hot water。
12
Water to a third of the meat。
13
Cover the pan, set for 15 minutes, and when the gas in the pan is over in 15 minutes, the good, nutritious chestnuts will burn。Chestnut red meat Make Tips
1. The water used to blanch the meat must be put into the pot with cold water to help the precipitation of blood.
2. When frying the sugar color and waiting for small bubbles, be sure to pour in a spoonful of water in time to avoid the temperature being too high. If the sugar color is stir-fried, the meat should become bitter.
3. If there is too much water in the pressed braised pork, you can make the meat first, condense the soup, and pour it on the meat.
2. When frying the sugar color and waiting for small bubbles, be sure to pour in a spoonful of water in time to avoid the temperature being too high. If the sugar color is stir-fried, the meat should become bitter.
3. If there is too much water in the pressed braised pork, you can make the meat first, condense the soup, and pour it on the meat.