2, onion and ginger into the pot
Chestnut braised pork
Chestnut braised pork
slightly fried, pouring into the cooking wine, soy sauce, chicken broth;
3, and then will be the pork, salt, monosodium glutamate, star anise, cinnamon, in order to the pot to boil;
4, move to a smaller fire, chestnuts with warm oil slightly fried, such as meat will be rotten when the pot with cooking;
5, and finally add wet starch can be
Note
1. Pancake can be cut into small squares or thick slices of meat, suitable for burning, stewing, stewing, etc., but also suitable for meatballs;
2. Pork should be cut on the diagonal, pork is relatively fine, less sinew, such as horizontal cut, fried and become messy and fragmented, such as Cut diagonally, you can make it not broken, eat and not stuffed teeth; pork should not be soaked in water for a long time;
3. Pork before cooking, do not use hot water to clean, because pork contains a kind of myolysin substances, in the 15 degrees Celsius above the water is easy to dissolve, if the hot water soak will lose a lot of nutrients, and at the same time the taste is also poor;
4. Pork should be boiled, because pork will sometimes have Parasites, if eaten raw or incompletely seasoned, may parasitize the liver or brain with hooked tapeworms.
Practice 2
Ingredients to prepare
Five-flake pork, scallions, ginger, fennel, cinnamon, chestnuts, dark soy sauce, rock sugar
Steps to prepare
1, chestnuts peeled, blanch in freezing water to remove the surface of the hairy membrane.
2, pork washed, cut into uniform pieces, drained for use.
Chestnut braised pork
Chestnut braised pork
3, green onion section, ginger slices to be used.
4, the first meat in turn into the pan, frying on low heat, until the meat on both sides of the golden brown appropriate.
5, and then into the appropriate amount of soy sauce, green onion, ginger, fennel, cinnamon, rock sugar, and finally pour in the chestnuts.
6, after the material, stir fry evenly, and then pour in the prepared water, the amount of submerged meat as appropriate.
7, with medium heat to boil, small fire slow cooking, the last big fire juice, you can get out of the pot.
Practice three
Main ingredients: chestnuts, pork
Accessories: ginger, garlic, green onions, anise, pepper, cinnamon, salt, monosodium glutamate, sugar
Steps:
Pork cut into medium-sized chunks (not too small, or simmering to the end of the will be "shrunken into"). meat dices")
Flying water to remove blood bubbles
Pot filled with water, add star anise, cinnamon and peppercorns, bring to a boil, then add the flying water after the meat, cook on medium heat for 10-15 minutes to make it flavorful
Board chestnut braised pork
Board chestnut braised pork (20 pictures)
Fish out the meat, the pot washed, a little oil, and then put it in the pot, and then put it in the pot. Scoop 3 tablespoons of sugar (taste added according to personal preference, as well as the amount of meat)
Small fire slowly the sugar into caramel color, under the ginger and garlic, sautéed out the aroma, the meat into all
Tossed evenly, add 3 bowls of water, and so on after it boils, add the cleaned chestnuts
Added monosodium glutamate (MSG), salt, stir-frying to taste (if you feel that the color on the undesirable, you can add a little bit of soy sauce)
The meat is also a good choice to add to the meat. (If you think the color is ideal, you can add some soy sauce)
Pot dry water in medium heat, pour into the electric pressure cooker and simmer for 20 minutes, you can! (If you don't use a pressure cooker, you can always add water and stir-fry until the chestnuts are cooked through)
The meat is stewed and soft, melt in your mouth, the taste is not generally good!
Chestnuts are also sweet and pink, this dish can be said to be young and old, toothless all eat! [1]
Practice 4
Input Preparation
500 grams of pork 500 grams of chestnuts 20 grams of ginger 2 tablespoons of soy sauce 1 tablespoon of cooking wine 1 tablespoon of common salt 10 grams of rock sugar 1 small onion. [2]
Steps
1. Prepare the ingredients.
Chestnut Braised Pork
Chestnut Braised Pork
2. Wash and dry the pork, cut into small pieces, ginger slices and scallions cut into pieces.
3, the pan is hot, do not put oil, directly into the meat, with a small fire dry stirring until the meat surface color, slightly charred.
4, add ginger slices and scallions to stir-fry the flavor. [2]
5: Add one tablespoon of cooking wine and two tablespoons of dark soy sauce.
6: Add a small handful of rock sugar (about 10g) and stir-fry continuously until the pork is colored.
7: Pour in enough water to cover the meat (if you're cooking in a regular wok, the amount of water should be at least as much as or more than the meat).
8. Pour in the chestnuts and bring to a boil over medium-high heat.
9, turn the heat down and cover and simmer for about 40 minutes, until the meat is cooked through, open the lid and season with salt according to personal taste, turn to medium heat to thicken the soup in the pot. [2]
Practice five
Input preparation
400g chestnut, 500g skinned pork, the right amount of rock sugar, the right amount of green onion, ginger and garlic, the right amount of salt, 1 slice of cinnamon, 1 star anise, 3 pieces of sesame leaves, 15g of salad oil, the right amount of cooking wine. [3]
Chestnut Braised Pork
Chestnut Braised Pork
Practice Steps
1, prepare green onion, ginger and garlic, cinnamon, star anise, sesame leaf, ginger and garlic;
2, 400g of fresh chestnuts.
3, the meat into the cold water to boil until the water is open 5 minutes can be fished out to wash the blood foam;
4, the meat washed and cut into squares;
5, the pot of icing sugar simmering sugar color; cold oil into the icing sugar in the amount, and then turn on the low heat, with the spatula's corner of the spatula keep scratching a small circle to the icing sugar simmering out of the color of sugar.
6, sugar color fried good under the pork quickly stir-fried to the color.
7, the pan into the wine stir-fry;
8, plus ginger and garlic, spices stir-fried;
9, pork and chestnuts into the rice cooker, pour boiling water over meat and chestnuts, open the rice stalls stewed until cooked rotten can be! On the plate when sprinkled with green onion.