1. Braised Pork with Chestnuts: Take 800 grams of fresh chestnuts, cut them open with a knife, put cold water in a pot, bring to a boil over high heat, remove from the heat, peel off the hard shell of the chestnuts, and take out the chestnut meat.

After the braised pork is cooked, turn to high heat to collect the thick juice. Add chestnut meat and cook together until the meat is rotten and the chestnuts are rotten.

The food is sweet and delicious.

2. Braised pork with water chestnuts: Take 650 grams of fresh water chestnuts, wash, cook and remove the shells.

Cut the braised pork into two pieces, add it after the braised pork is boiled, turn to high heat to collect the thick juice, and wait until the meat is rotten. 3. Braised pork with bean curd stick: take 300 grams of bean curd stick and soak it in warm water for about 3 hours to see all the meat.

Unwrap and cut into inch sections with a knife.

After the braised pork is cooked over low heat, turn to high heat and add the thick sauce. Squeeze out the water from the cut yuba and put it in until the meat is tender.

4. Braised pork with louvers: Take 4 louvers, cut them into long strips, and tie them into knots.

Wait for the braised pork to thicken and then add it in until the meat is tender.