The first method: roast meat with mushrooms and chestnuts.
Ingredients: pork, chestnut, red dates, mushrooms, ginger, onion, cooking wine, oyster sauce, soy sauce, rock sugar, starch and sugar.
The practice of burning meat with mushrooms and chestnuts;
Step 1: soak mushrooms in warm water; Add a little rock sugar and water to red dates and steam them in a steamer for 20 minutes.
Step 2: Cut the pork into large pieces, add soy sauce, cooking wine, sugar and starch, fully grasp and marinate for ten minutes.
Step 3: add a little oil to the pot and heat it. Put the meat into the pot and fry it slightly. When the meat is set and a little red, Huang can cook first. Stir-fry onion and ginger, then stir-fry mushrooms.
Step 4: Put the freshly fried meat and chestnuts into the pot.
Step 5: seasoning: add oyster sauce, soy sauce and rock sugar, stir-fry until the rock sugar melts, add the water soaked by mushrooms, and do not remove impurities from the bottom of the bowl.
Step 6: Put the steamed red dates into the pot together with water, cover the pot and boil, then turn to low heat for 20 minutes, and then take the juice out of the pot.
The second method: Braised pork with chestnuts.
Ingredients: 250g chestnut, 500g pork belly, appropriate amount of onion, 2 tablespoons rock sugar, 2 tablespoons cooking wine, 4 slices of ginger, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 4 slices of fragrant leaves and 6 pieces of star anise.
The practice of braised pork with chestnuts;
Step 1: Wash 250g chestnut, cut it lightly with a knife or a cross knife, throw it into boiling salt water for 3-5 minutes, shell it and soak it in light salt water for later use.
Step 2: Raw chestnuts will soften after soaking in boiling salt water. You can easily peel 500g pork belly with skin, cut it into small pieces of about 2.5cm, wash it, blanch it in a cold water pot, take it out and drain it for later use.
Step 3: Pour appropriate amount of cooking oil into the hot pot, add 4 slices of ginger and appropriate amount of onion and stir-fry until fragrant. Stir-fry pork belly with low heat until slightly burnt and oily, and serve for later use.
Step 4: Heat oil in a hot pan, add 2 tablespoons of rock sugar, stir-fry until it melts into caramel color, then pour pork belly and stir-fry until the meat is evenly coated with sugar color.
Step 5: Pour chestnuts, add 2 tablespoons cooking wine, 2 tablespoons light soy sauce and 1 tablespoon light soy sauce, pour a bowl of hot water without braised pork, and add 4 fragrant leaves and 6 star anise. Cover and simmer for about 40 minutes, and finally collect the juice on high fire.
Step 6: serve out, sprinkle with chopped green onion, and the braised pork with chestnuts will be finished!
The third method: roast meat with potatoes and mushrooms.
Ingredients: pork belly 150g, 4 potatoes, 8 mushrooms, braised sauce, seafood sauce, cooking wine, ginger slices, onion slices, red pepper, star anise, pepper, cinnamon, pepper, rock sugar, oil and salt.
The practice of burning meat with potatoes and mushrooms;
Step 1: prepare raw materials; Heat the pan, add pork belly and olive oil.
Step 2: turn the pork belly slowly with a small fire until two pieces are slightly yellow and the oil inside is fried; Add ginger slices, shallots and red peppers and stir fry together.
Step 3: Add appropriate amount of soy sauce and stewing juice after frying; Then add the water soaked in mushrooms and add octagonal steel balls at the same time.
Step 4: Add two spoonfuls of seafood sauce, bring to a boil over high heat, and turn to low heat for 20 minutes; At this time, add the prepared potato pieces and mushrooms, cover and cook for 15 minutes.
Step 5: add salt and pepper to taste; Finally, collect the juice from the fire and put it in a bowl.
The fourth method: braised pork.
Ingredients: 400g pork belly, a small piece of ginger, 0/5ml cooking wine/kloc-,50ml braised juice, two pieces of star anise, a small piece of cinnamon, two or three pieces of fragrant leaves and three or four pieces of rock sugar.
The practice of braised pork:
Step 1: Wash pork belly with ginger, cut pork belly into small squares, and cook pork belly in cold water until a little cooking wine is added.
Step 2: Add star anise leaves, cinnamon and ginger slices to boil.
Step 3: Bring to a boil, skim off the floating foam, cover the pot and cook for about 5 minutes. Take out the pork belly, drain the water and fry it in a pot.
Pour out the excess oil and turn it golden yellow. Add rock sugar and stir the sugar and meat evenly.
Step 4: Add cold water and pork, and add a proper amount of braised soy sauce.
Step 5: add a little salt to taste, boil and dry. The last step is to collect the juice and put it on a plate.