Have you tried these two innovative delicacies of chestnut? Chestnut steamed pork with glutinous rice flour and dry-roasted chestnut pork belly

Autumn is a good time to eat chestnuts. Two innovative delicacies, chestnut steamed pork with glutinous rice flour and dry-roasted chestnuts, hope to bring you more happiness.

1. Steamed Pork with Chestnut Glutinous Rice Flour

Ingredients

200g pork belly with skin, 150g shelled chestnut meat, 50g round glutinous rice, a little salt, a little sugar, beautiful An appropriate amount of soy sauce, an appropriate amount of sweet noodle sauce, a little dark soy sauce, an appropriate amount of chicken powder, an appropriate amount of cooking wine, half an star anise, a small piece of cinnamon, 1 clove, 0.5 grams of pepper powder, 0.5 grams of white pepper, a little sesame oil, a little green onion

Preparation

1. Add half an star anise to the glutinous rice and break it into pieces, a small piece of cinnamon bark and a clove into the wok, stir-fry over low heat until slightly yellow, then use a rolling pin to roll it into small pieces after it cools down. stand-by.

2. Cut the skinned pork belly into large pieces of the same size, add a little salt, an appropriate amount of Maggi soy sauce, a little sugar (for sweetness), an appropriate amount of oyster sauce, a little dark soy sauce, a little Sichuan pepper powder, and white pepper powder, an appropriate amount Mix cooking wine and chicken powder, then add glutinous rice grains and a little sesame oil, mix well, and marinate for more than 1 hour.

3. Place the pork belly skin-side down in a steaming bowl and arrange it into a shape. Place the shelled chestnuts on top of the meat. Steam over high heat for 1 hour. Remove from the pot and place on a plate. Sprinkle with chopped green onion.

Two, dry-roasted pork belly and chestnut

Ingredients

300g chestnut meat, 150g pork belly, 50g minced bean sprouts, 5g ginger rice, 5g garlic rice 10 grams of chopped green onion, appropriate amount of Maggi soy sauce, appropriate amount of oyster sauce, appropriate amount of Sichuan pepper powder, a little white pepper powder, a little white sugar, a little fresh soup, an appropriate amount of mixed oil, an appropriate amount of sesame oil, a little sesame oil

Preparation

1. Wash the chestnut meat and control the water. Add 50% hot oil and deep-fry until the surface becomes dry. Remove and control the oil and set aside.

2. Heat up the wok, add an appropriate amount of mixed oil to heat, add the diced pork belly, ginger rice, garlic rice and stir-fry until fragrant, then add minced bean sprouts and stir-fry dry, add fresh soup, add chestnuts ( The amount of soup should cover the chestnuts) Bring to a boil, turn to low heat, add sugar, cooking wine, soy sauce, oyster sauce, Sichuan pepper powder, white pepper powder, cook until the juice is dry and shiny, add an appropriate amount of chicken powder and chopped green onion, and stir in the sesame oil.