Ingredients: about a catty of pork belly and about half a catty of chestnut.
Accessories: appropriate amount of pepper, star anise, ginger, rock sugar, cooking wine, fresh soy sauce and fragrant leaves.
1, add cold water to the pot to boil the blood foam, and then wash the chopped pork belly with warm water.
2. Put oil in the pot and add rock sugar to heat slowly. When saccharifying and foaming, add meat and stir fry. This step is crucial, the meat will not be colored early. Meat burns easily and becomes bitter.
3. Continue to stir.
4. Add ginger skin and stir fry until it is fried in the meat. The color is red at this time. This is what happens when I don't add soy sauce.
Add some soy sauce first, then don't put pepper, star anise, cinnamon and leaf salt in the pressure cooker. Add a large bottle of beer to boil and simmer for five minutes. Pay attention to the pressure cooker I use to save time. If you have time, you can stew beer directly in the casserole. It should be much more than meat, and chestnuts should be stewed.
6. Wait until the pressure cooker runs out. Put chestnuts in the casserole and pour the meat into the casserole.
7. Bring the fire to a boil, add salt and simmer for 20 minutes.
8. At this time, the chestnuts are ripe, the pork belly is completely soft, and the soup is almost collected. Of course, you can spend less time liking hard tastes.
9. The color and taste are good now. Even the casserole is served on the table.
10。 Finished product map of chestnut braised pork casserole.
Chestnut is not only sweet, but also has high nutritional value. It contains many nutrients, such as sugar, starch, protein, crude fiber, carotene, vitamin A, vitamin B 1, vitamin B2, vitamin C and mineral elements such as potassium, magnesium, iron, zinc and manganese.
The starch content is 50% ~ 70%, the protein content is 5.7% ~ 10.7%, and the fat content is 2% ~ 7.4%. Nutrients that can be absorbed and utilized by human body are as high as 98%.