Braised Pork with Chestnuts(ban li hong shao rou )

Braised Pork with Chestnuts

Introduction:

"Chestnut, also known as chestnut, is known as the" king of thousands of fruits ". It is a top-grade fruit for invigorating spleen and kidney and prolonging life. Chestnut is rich in nutrients, including sugar, protein, fat, vitamins and inorganic salts. Chestnut has good preventive and therapeutic effect on hypertension, coronary heart disease and atherosclerosis. Old people often eat chestnuts, which is good for fighting against aging and prolonging life. Because chestnut is not easy to digest, it is not suitable to eat too much at one time, so when making chestnut braised meat, we add potatoes with complete nutrition and easy to digest. We like to burn potatoes rotten and don't like sweet taste, so we don't stir fry sugar color, and use soy sauce to color directly. Although there is a difference in sales, the braised meat is permeated with chestnut and potato flavor, which is not greasy and very delicious. The braised pork with chestnut and potatoes tastes very different. "

Production steps:

Step 1: raw materials

Step 2: cut the chestnuts with a knife, bring to a boil, and then cook for 5 minutes

Step 3: rinse with cold water, then put it into the box with water, cover the box and simmer for 5 minutes

Step 4: at this time, chestnuts are very easy to peel, and the speed is very fast

Step 5: cut the pork into pieces, blanch it in a pot, and put a little cooking wine in the water

Step 6: cut potatoes into small pieces, ginger and garlic into pieces, and shallot into small pieces

Step 7: put oil in the pot, saute ginger, garlic, pepper, pickled pepper, pour in boiled pork, add bean paste, stir fry, add some soy sauce, a little soy sauce

Step 8: pour in potatoes and chestnuts and continue to stir fry

Step 9: add appropriate amount of water, add star anise and cinnamon, bring to a boil over high heat, simmer for half an hour over low heat, then collect the juice over high heat

Step 10: out of the pot, sprinkle with scallions. (I went to take a picture after loading the plate. After taking the picture, I found that the scallion was still on the chopping board. I'm too lazy to take another picture, ha ha)

Materials required:

Chestnut: 300g

Pork: 300g

Potatoes: one

Ginger: one piece

Shallot: moderate

Garlic cloves: two cloves

Bean paste: right amount

Veteran: a little

Soy sauce: moderate

Peanut oil: right amount

Star anise: one

Cinnamon: a section

Zanthoxylum: more than ten

Pickled pepper: one

Cooking wine: moderate

Note: first, if you want to have more bright color and sweet taste, you can add sugar to stir fry the sweet color first; second, stir fry the pork for a while; third, if you don't like the potato is too bad, you should wait for ten minutes to cook the potato; fourth, you'd better chop the bean paste to make it look better; fifth, you should not have too much bean paste, soy sauce and soy sauce, or it will be salty.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ban Li Hong Shao Rou