Ingredients:

Pork belly, raw chestnuts, green onions, ginger, light soy sauce, dark soy sauce, rock sugar, salt.

Method:

Rinse the surface of the pork belly with water, pour cold water into the pot, add the pork belly and cooking wine, heat and blanch the water.

After the water in the pot boils, cook for a few minutes, take out the pork belly, and scrape the surface with a knife to remove the dirty grease on the surface. At this time, the pig hair is easier to pull out. (After blanching the pork, scrape it with a knife to reduce the smell of pork.)

Cut the pork belly into pieces of suitable size. (Blanch the pork belly first, and then cut it into small pieces. This will make the pork belly more square and better-looking.)

There is no need to put oil in the pot. Heat the pot, add the pork belly and fry until the pork belly is tender. Oil comes out and the surface is slightly browned. (If there is a lot of oil when frying the pork belly, you need to pour it out first.)

Add a few small pieces of rock sugar and stir-fry until the rock sugar is completely dissolved, then add light soy sauce and dark soy sauce to adjust the color.

Pour in water, not too much, just level with the meat. Add onion and ginger, bring to a boil over high heat, then reduce to minimum heat and simmer for 50 minutes.

Stew until the pork is cooked, add salt to taste, then add the chestnuts and continue simmering over low heat. (The specific amount of light soy sauce, dark soy sauce and salt to be added needs to be decided according to personal taste.)

The broth will become thicker and thicker as it stews, and the color of the pork will become redder and brighter as it stews until chestnuts are stewed. It can be taken out of the pot after it is cooked. The cooked chestnut braised pork is soft, glutinous and salty.