Stewed pork with chestnuts(li zi hong shao rou chao jian dan dian ya li guo ban )

Stewed pork with chestnuts

Introduction:

"Autumn is the mature season of chestnuts. Chestnuts are sweet in taste and warm in nature. They enter the spleen, stomach and kidney meridians. They can nourish the stomach and strengthen the spleen, tonify the kidney and tendons, activate blood circulation and stop bleeding. Stewed pork with chestnuts combines chestnuts and stewed pork very well, so that their respective delicacies can be brought into full play. It is a good health product in autumn! "

Production steps:

Step 1: wash the pork, cut it into pieces, cool the pot under water and bring to a boil.

Step 2: after the water boils, skim the foam with a frying spoon.

Step 3: skim the floating foam blood water and take it out, clean it with warm water and put it in the pressure cooker.

Step 4: the seasonings of marinated meat are Zanthoxylum, star anise, cinnamon, fragrant leaves, tangerine peel, ginger and cardamom.

Step 5: Ingredients: scallion, ginger.

Step 6: seasoning box, peeled chestnut, scallion and ginger slices are added into the pressure cooker.

Step 7: put proper amount of cooking oil in the pan until 40% heat, put two small pieces of ice sugar, stir slowly with a frying spoon until the ice sugar melts and bubbles.

Step 8: pour in a spoonful of water.

Step 9: pour the fried sugar color into the pressure cooker.

Step 10: put cooking wine, soy sauce, soy sauce and salt into the pot.

Step 11: add some hot water.

Step 12: water to 1 / 3 of the meat.

Step 13: cover the pot and set the time for 15 minutes. After 15 minutes, when the gas in the pot is slowly released, the nutritious and delicious chestnut braised meat will be cooked.

Materials required:

Pork: 750g

Chestnut: 500g

Star anise: 2

Pepper: 1 handful

Cinnamon: 1 yuan

Fragrant leaves: 5 pieces

Ginger: 1 yuan

Tangerine peel: appropriate amount

Cardamom: 1

Edible oil: right amount

Rock sugar: right amount

Scallion: right amount

Ginger slices: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Salt: right amount

Hot water: moderate

Note: 1. The water of blanching meat must be in the pot with cold water, which is conducive to the release of blood. 2. When frying the sugar color, after bubbling, be sure to pour in a spoonful of water in time to avoid too high temperature. If the sugar color has been fried, the meat will be bitter. 3. If there is too much water in the stewed meat, you can make the meat first, thicken the soup and pour it on the meat.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Li Zi Hong Shao Rou Chao Jian Dan Dian Ya Li Guo Ban