Braised pork is a common cooking method in Chinese restaurants.

Common braised dishes include braised pork and braised fish, as well as braised eggplant. Braised dishes are mostly colored with soy sauce, and the finished products are mostly dark red, light red or jujube red. Braised pork is characterized by rosy color, fresh, salty and slightly sweet taste, crisp and palatable, and yellow and fragrant juice.

braised pork dishes:

Stewed pork with broccoli and chestnut

Ingredients: 751g of pork belly with skin, 311g of chestnut and 151g of broccoli.

auxiliary materials: 25g of wet starch, a small amount of onion and ginger.

seasoning: salt, monosodium glutamate, star anise, cinnamon, cooking wine, soy sauce and chicken soup.

Production process:

1. Cut the pork into pieces, marinate it evenly with sugar, put it in the oil pan and fry it slightly, then take it out.

2. Stir-fry onion and ginger, pour in cooking wine, soy sauce and chicken soup, then bring pork, refined salt, monosodium glutamate, star anise and cinnamon to a boil in turn, and move to low heat.

3. fry the chestnuts in warm oil, cook them in the pot when the meat is rotten, and add wet starch when the meat is rotten.

4, out of the pot. Wrap the scalded broccoli around the edge of the plate, make a circle of chestnuts, and put the braised pork into the plate. You can eat it.