Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts

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 soup

Preparation steps

1. Cut the pork into pieces, marinate it with sugar, put it in an oil pan and fry it briefly, then take it out;

2. Put the onion and ginger into the pot and stir-fry for a while, then add cooking wine, soy sauce, and chicken stock;

3. Then put the pork, refined salt, MSG, star anise, and cinnamon in the pot and bring to a boil;

4. Move to low heat, fry the chestnuts in warm oil, and cook until the meat is tender;

5. Finally add wet starch

Pork belly, Green onion, ginger, fennel, cinnamon, chestnut, dark soy sauce, rock sugar

Production steps

1. Peel the chestnut and boil it for a while to remove the hair film on the surface.

2. Wash the pork belly, cut into even pieces, drain and set aside.

3. Cut the green onion into sections and slice the ginger. Set aside.

4. Put the meat into the pan one by one and fry over low heat until both sides of the meat are golden brown.

5. Add an appropriate amount of dark soy sauce, green onions, ginger slices, fennel, cinnamon, rock sugar, and finally the chestnuts.

6. After adding the ingredients, stir-fry evenly, then pour in the prepared boiling water in an amount just enough to cover the meat.

7. Bring to a boil over medium heat, simmer over low heat, and finally reduce the juice over high heat before serving.

Main ingredients: chestnut, pork belly

Accessories: ginger, garlic, onion, star anise, pepper, cinnamon, salt, monosodium glutamate, sugar

Steps:

Cut the pork belly into moderately sized pieces (not too small, otherwise it will "shrink into diced meat" after simmering)

Pour the pork belly into the pot to remove the blood and soak it in water. Add star anise, cinnamon and Sichuan peppercorns, bring to a boil and add the boiled meat. Cook over medium heat for 10-15 minutes until the flavor is absorbed. Remove the meat, clean the pot, add a little oil, and scoop out 3 tablespoons of sugar (the taste depends on personal preference) Add, as well as the amount of meat)

Slowly boil the sugar over low heat until it becomes caramel color, add the ginger slices and garlic, stir out the aroma, and pour in all the meat

Turn over After stir-frying evenly, add 3 bowls of water, wait until it boils, then add washed chestnuts

Add MSG, salt, stir-fry and season (if the color is not ideal, you can add some light soy sauce)

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Drain the water over medium heat, pour into the electric pressure cooker and simmer for 20 minutes (if you don’t use a pressure cooker, you can keep adding water and stir-fry until the chestnuts are cooked)

500 grams of pork belly 20 grams of chestnuts 2 tablespoons of dark soy sauce, 1 tablespoon of salt, 10 grams of rock sugar, 1 green onion.

Prepare the ingredients.

2. Wash and dry the surface of the pork belly. Cut into small pieces, slice the ginger and cut the green onion into sections.

3. Heat the pot, add the pork belly directly without adding oil, and stir-fry over medium-low heat until the surface of the meat is colored and slightly browned.

4. Add sliced ??ginger and green onions and stir-fry until fragrant.

5. Add a tablespoon of cooking wine and two tablespoons of dark soy sauce.

6. Add a small handful. Rock sugar (about 10g), stir-fry until the pork belly is browned.

7. Pour in enough water (if you use an ordinary wok, the amount of water must be at least level with the meat or cover it). /p>

8. Pour in the chestnuts and bring to a boil over medium-high heat.

9. Turn to low heat and simmer for about 40 minutes, until the pork belly is cooked. Open the lid and add salt to taste. , turn to medium heat and thicken the soup in the pot.