I especially like to eat chestnuts. When my cousin got married earlier this month, my aunt cooked a meal of chestnut roast pork. Everyone ate with oily lips, and the chestnuts used by my aunt were picked by my cousin in the wild personally. Chestnut roast meat. I specialize in eating the chestnuts inside. I feel that the chestnut roasted meat has an aroma, pink and delicious, and has a little unique sweetness of chestnuts. I really want to eat it after eating it.
When I went back to my mother's house yesterday, my mother said that she also got some wild chestnuts. I was very happy, so my mother gave me about a pound! Thank you, mom, for always buying something that I especially like to eat! I had some free time this morning. Although I knew that peeling chestnuts was a hard job, I still made my favorite chestnut roast pork.
Of course, the most famous food in Nanchang is the roasted chicken nuggets with chestnut, which is even more delicious.
Chestnut roast pork
Recipe Recommendations
- chestnut appropriate amount
- pork belly appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
Steps for Chestnut roast pork
1
Prepare about a pound of chestnuts and a piece of pork belly.
2
Peel the pork belly (I like skinless) and cut it into pieces.
3
Cut a small mouth on the chestnut.
4
Put clear water into the pan, bring to a boil, and add the chopped chestnuts. Cook over low heat for about 10 minutes.
5
Peel the cooked chestnuts.
6
Put the peeled chestnuts into a small bowl.
7
Put the oil in the pan and heat it up.
8
Add the pork belly cut into pieces. Stir fry.
9
Then add appropriate amount of soy sauce and cooking wine. Stir well.
10
Cover the pan and cook for about a minute.
11
Add the peeled chestnuts and appropriate amount of water (of course, stock is better).
12
After the fire boils, simmer over low heat until half a bowl of soup is left. Collect the juice over high heat and remove it from the pan.