Braised pork with orchid and chestnut(mi zhi lan hua ban li hong shao rou )

Braised pork with orchid and chestnut

Introduction:

"The release of the fiery kitchen makes the food column extremely popular, and all kinds of braised meat also emerge as the times require. I still like the taste of this chestnut braised meat. The appearance of Li Jinji's Secret braised meat juice makes the original troublesome braised meat extremely simple. The following is my braised pork with orchid and chestnut in this sauce

Production steps:

Step 1: cut the pork into 2 cm square

Step 2: a bag of chestnuts

Step 3: cut broccoli into small flowers

Step 4: heat the oil in the pot, put the cut meat into the pot for frying, fry the streaky pork until it is golden, and then remove the oil.

Step 5: leave a little oil in the pot, pop onion, ginger and garlic slices, and add the braised sauce

Step 6: pour the streaky pork and chestnut with oil, add appropriate amount of water, bring to a boil over high heat, and simmer over low heat for 25 minutes;

Step 7: when the soup is about to dry, collect the juice

Step 8: put the hot broccoli around the edge of the plate

Step 9: put the braised pork in the orchid!

Materials required:

Pork: 400g

Chestnut: 1 bag

Broccoli: 150g

Scallion slice: appropriate amount

Ginger slices: right amount

Garlic slices: appropriate amount

Li Jinji's Secret braised sauce: 30g

Peanut oil: right amount

Note: 1, the reason why streaky pork to oil, just want to put the extra oil inside the streaky pork through the oil to separate out a part, not too greasy! 2. The water content of pork and chestnut must be sufficient. The fire should not be too fast to avoid pasting the pot. The fire is too short, and chestnut and braised pork are not easy to be cooked and rotten. 3. Broccoli can be scalded with salt, it can absorb excess oil.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Mi Zhi Lan Hua Ban Li Hong Shao Rou