step

65438+250g chestnuts are washed, lightly sliced with a knife or a cross knife, boiled in boiled salt water for 3-5 minutes, shelled and soaked in light salt water for later use. Note: Raw chestnuts will become soft after being soaked in boiling salt water, and it is easy to shell.

2, 500g pork belly with skin cut into small pieces of about 2.5cm, washed and blanched in a cold water pot, removed and drained for later use.

3. Pour proper amount of cooking oil into the hot pot, add 4 slices of ginger and appropriate amount of onion and stir-fry until the pork belly is slightly tar, and serve for later use.

4, hot pot hot oil, add 2 tablespoons of rock sugar, stir fry until it melts into caramel color, then pour pork belly and stir fry, so that the meat is evenly wrapped in sugar color.

5. Pour chestnuts, add 2 tablespoons cooking wine, 2 tablespoons light soy sauce and 1 tablespoon light soy sauce, pour a bowl of hot water without braised pork, and add 4 fragrant leaves and 6 star anise.

6, cover, simmer for about 40 minutes, and finally collect the juice.

7. Serve and sprinkle with chopped green onion.