Accessories: 25 grams of wet starch, a small amount of green onions and ginger
Seasonings: refined salt, monosodium glutamate, anise, cinnamon, cooking wine, soy sauce, chicken broth
Production steps
1, pork cut into pieces, marinated in sugar, into the frying pan slightly fried and then fish out;
2, green onions and ginger into the pan slightly fried, pour into the cooking wine, soy sauce;
3, and then pork, with the sugar marinade in turn under the pot to boil;
3, and then the pork, the skin, and then the chestnuts in turn under the pot to boil;
3, and then the pork, and then the chestnuts in turn under the pot to fry. Pour into the wine, soy sauce, chicken broth;
3, then the pork, salt, monosodium glutamate, star anise, cinnamon in turn under the pot to boil;
4, move to a small fire, chestnut frying with warm oil, when the meat will be rotten in the pot with the boil;
5, and finally add wet starch can be added to the
five-flower meat, scallions, ginger, fennel, cinnamon, chestnuts, light soy sauce, rock sugar
Steps
1, chestnut peeling, let go of water to blanch, remove the surface of the hairy membrane.
2, pork washed, cut into uniform pieces, drained for use.
3, green onions cut into sections, 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.
Main ingredients: chestnut, pork
Accessories: ginger, garlic, green onion, 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 a" diced meat "
The five-flower meat fly water to remove blood bubbles pot of water, add star anise cinnamon pepper, boil and add the water after the meat, medium heat cooking 10-15 minutes, so that it tasted out of the meat, the pot clean, put a little oil, scoop 3 tablespoons of sugar (taste according to personal preference to add, as well as the meat of the portion)
Small fire slowly the sugar simmering into a caramel color, the next ginger and garlic, and then the meat, the meat, the meat, and the meat, the meat, and the meat. Next ginger and garlic, sautéed flavor, the meat into all
Stir fry evenly, add 3 bowls of water, and so it boils, add the clean chestnuts
Add monosodium glutamate (MSG), salt, stir fry seasoning (if the color does not feel ideal, you can add a little soy sauce)
Medium heat to dry the water, and then poured into the pressure cooker to simmer for 20 minutes, can be (if you do not use the pressure cooker, you can always add water) Stir fry until the chestnuts are cooked)
500 grams of pork 500 grams of chestnuts 20 grams of ginger, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, a little salt, 10 grams of rock sugar, 1 small onion.
Practice steps 1, prepare the materials.
2. Wash and dry the meat, cut into small pieces, ginger slices, scallions cut into pieces.
3, the pot is hot, do not put the oil, directly into the meat, with medium-low heat dry stirring until the meat surface color, slightly charred.
4, into the ginger slices of green onion fried flavor.
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 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 to cover and simmer for about 40 minutes, until the meat is cooked through, open the lid according to personal taste and add salt to taste, turn the pot of medium heat to thicken the soup can be.