Hello everyone, today Daoming will share with you how we make chestnut braised pork at home. It's simple, let's take a look.
First, prepare a fat and lean pork belly with skin and divide it into two parts. Easy to operate, turn on low heat. Heat the pot first, then rub the pork rind on the bottom of the pot for a few minutes. This step is mainly to effectively remove the odor of pig hair and sweat glands remaining on the pig skin. The finally treated pig skin, like this burnt yellow color,
is very good, then use a knife to scrape off all the dirt on the pig skin, and then rinse it clean. Wash the pork, change the knife, and cut into even pieces. The meat pieces of Braised Pork can be cut into slightly larger pieces, which makes it very enjoyable to eat. After everything is cut, put cold water into the pot,
add a little green onion, ginger, a little cooking wine, cover with a lid, and bring to a boil over high heat. After boiling, skim off the scum on the top, boil the water for five minutes, then remove it from the water, put it in a basin, wash and drain, and set aside. Next, we fry the sugar color first, pour a little oil into the pan, add an appropriate amount of rock sugar, and slowly fry over low heat until the rock sugar melts.
The sugar color of this braised pork must not be fried too long, otherwise it will taste very bitter. Then pour in the chopped pork belly and continue to cook on low heat, stirring constantly, so that the meat can evenly wrap the candy in the pot and completely cover the candy. . After that, add a little more dark soy sauce than usual when cooking, continue to turn on low heat, and keep stirring evenly,
to let the meat develop a tone in advance. At this time, the pork belly has been slowly fried with the remaining oil, so it is fragrant but not greasy. After stirring well, add a large bowl of water to stew the braised pork. You can add a little more water, then add the prepared seasoning, star anise, cinnamon, dried chili,
onion and ginger, bring to a boil over high heat, then turn to low heat and cover with a lid to simmer for twenty minutes. After 20 minutes, pick up all the spices inside first. This spice cannot be cooked for too long, otherwise it will become bitter and affect the taste. Then add the prepared chestnuts,
add a little salt to taste, stir evenly, cover the lid, and continue to simmer on low heat for 20 minutes. The time is up and the chestnuts are almost ripe. Then turn up the heat and let the soup in the pot get a little bit. Wow, it's so fragrant. The soup in the pot is so thick. Don't say it's too dry, it's very fragrant when used with rice. Okay, a very simple and delicious homemade chestnut braised pork is ready. delicious.
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