How to make chestnut braised pork?

Ingredients: 1000 grams of pork, 5 dried chili peppers, 30 grams of chestnuts, 2 scallions, ginger, 2 daikon, 1 slice of cinnamon, salt, 2 tablespoons of sugar, 2 tablespoons of cooking wine, oil.

How to make braised pork with chestnuts:

1. First, cut the pork into large chunks, the size of which should be determined by the fatness of the meat, and make sure that each piece has a meat skin.

2, will cut the meat pieces of cold water in a pot, into the boiling water blanch, skim off the foam, fish out and standby.

3, the chestnut shelled and washed peeled, green onion cut long section, ginger slices spare.

4, frying pan on the heat, add a little oil, the blanched meat into the frying, the meat in the fat frying, put into the seasonings with stir-fry. When the meat is fried to golden brown, fish out and spare.

5, frying pan with a little oil, low heat heating, oil temperature is not too high, the sugar into the slow fire until dissolved yellow, the process should be constantly gently stirring. Wait until bubbles appear, quickly put the fried pork into the stir-fry, wrapped in sugar sauce can be.

6, frying pan in turn into the dry red pepper, scallions, ginger, cinnamon, cooking wine, soy sauce, chestnuts.

7, frying pan add the right amount of hot water (submerged ingredients about 2 cm), all transferred to the casserole.

Pork before cooking, do not use hot water to wash, because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if the hot water soak will dissipate a lot of nutrients, at the same time the taste is also poor; pork should be boiled, because pork sometimes have parasites,

If eaten raw or seasoned incomplete when, may be in the liver or brain parasites with hook tapeworms. Pork should be cut diagonally, pork meat is relatively fine, less tendon, such as horizontal cut, fried and become messy and scattered, such as diagonal cut, you can make it not broken, eat and not stuffed teeth; pork should not be soaked for a long time

The frying pan heated on medium heat, boiled and then transferred to a civilian fire boiled for 40 minutes, add salt to taste.

When the pork is cooked and soft, open the lid of the casserole and increase the heat slightly to further dry the soup.

Casserole recipe tips:

The key to making braised pork is: fry the fat out of the meat in advance. This makes the braised meat will be fat but not greasy, while the meat will be easier to absorb the flavor of the seasoning, the taste is more. The key to frying sugar color: small fire and stir quickly, when bubbles appear, pour in and quickly stir fry, wrap the sugar sauce can be.