Braised pork is one of the more commonly used Chinese dining cooking methods.

Common braised dishes include braised pork and braised fish, as well as braised eggplant. Most of the braised dishes are colored with soy sauce, and the finished product is mostly dark red, light red or jujube red. The characteristics of braised are red color, taste fresh and salty and slightly sweet, crispy and palatable, juice yellow and fragrant.

The practice of braised meat dishes:

Western bluebells chestnut braised meat

Main ingredients: 750 grams of skinned pork, 300 grams of chestnuts, 150 grams of western bluebells.

Accessories: 25 grams of wet starch, a small amount of green onion and ginger.

Seasoning: refined salt, monosodium glutamate, star anise, cinnamon, cooking wine, soy sauce, chicken broth moderate.

Making process:

1, pork cut into pieces, marinated in sugar color, put into the frying pan slightly fried and then fish out.

2, onion and ginger into the pot slightly fried, pour cooking wine, soy sauce, chicken broth, followed by pork, salt, monosodium glutamate, star anise, cinnamon in turn under the pot to boil, move to a small fire.

3, chestnut frying with warm oil, such as meat will be rotten when the pot with cooking, such as meat rotten when adding wet starch can be.

4, out of the pot. Hot broccoli around the edge of the plate, chestnuts around the circle, braised meat placed into the plate, can be eaten.