Braised Pork with Chestnuts(ban li hong shao rou )

Braised Pork with Chestnuts

Introduction:

"Autumn is the season of chestnuts. If you put golden plump chestnuts in your mouth, you can feel the sweet, fragrant, soft and glutinous taste, as if you can feel the satisfaction of autumn fruit harvest. Just eating simple and simple delicacies in this way will give you a strong sense of satisfaction. Besides, you can also match it with meat dishes, stew it in soup, and knead it into staple food and desserts. It makes those delicacies have the taste of satisfaction of harvest in golden autumn. Chestnut contains a lot of starch, protein, fat, B vitamins and other nutrients, known as the "king of dried fruit". Traditional Chinese medicine believes that chestnut can tonify spleen and stomach, tonify kidney and tendons, activate blood circulation and stop bleeding. It has a good curative effect on kidney deficiency, so it is also called "the fruit of kidney", especially for the elderly with kidney deficiency and loose stools. It's a bit of a combination of the two when you cook meat with chestnuts. It's sweet and glutinous. You'll have a good appetite

Production steps:

Materials required:

Pork: 500g

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Rock sugar: right amount

Cooking wine, raw and old: moderate

Chestnut: 300g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ban Li Hong Shao Rou