Common braised dishes include braised pork and braised fish, as well as braised eggplant. Braised vegetables 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 delicious, and yellow juice.

The practice of braised pork dishes:

Broccoli chestnut braised pork

Ingredients: 750g pork belly with skin, 300g chestnuts, and 0/50g broccoli/kloc.

Accessories: 25g of wet starch, a little 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 boil pork, refined salt, monosodium glutamate, star anise and cinnamon in turn, and move to low heat.

3. Stir-fry chestnuts with warm oil, and cook them in the same pot when the meat is rotten. When the meat is rotten, you can humidify the starch.

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 on the plate. You can eat it.