1. After washing chestnuts, peel the pork belly and cut it into cubes, about the size of two small chestnuts. After blanching, put it into a colander to control the moisture.
2. Peel chestnuts for later use.
3. Heat the wok, add a little oil, add rock sugar, stir-fry with a stir-fry spoon until it changes color, add the drained meat, add ginger slices, star anise, onion, cooking wine and soy sauce (still fresh) and stir-fry for a while.
Heat the water in the pot until there is no meat. After the fire boils, turn to a small fire cover and simmer for about 10 minutes, then add the peeled chestnuts. Stew for about half an hour, insert chopsticks into the meat to judge whether it is cooked, turn to high heat to collect juice and plate.
Braised pork with chestnut is a famous dish with good color and flavor, belonging to Sichuan cuisine. Its main ingredients are pork belly and chestnuts. This dish is brownish red, soft and crisp, suitable for winter consumption.