How to make braised pork with chestnut and Huadiao sauce

It is true that being able to eat is a blessing, because eating is directly related to our health. Eat well and you will be healthy. If you eat out all the year round, you must not eat well and naturally you are unhealthy. So in order to change all this, you now need to learn from me how to make braised pork with chestnut and Huadiao wine.

1.12 Choose good pork belly. Don’t choose a good Huadiao wine, it’s too expensive. Each type of light soy sauce is different, and choosing two or more is to get a complex flavor, just like blending wine. I chose Lee Kum Kee's selected light soy sauce and premium first-class soy sauce, a total of 30 grams of each.

2.21 Cut the meat into slightly larger pieces, blanch it in cold water, and drain.

3. Tie the chives into a knot and slice the ginger.

4. Add a little oil to a wok and stir-fry the rock sugar over low heat until it melts and turns dark brown with tiny bubbles coming out.

5.1 Take a casserole of appropriate size, place green onion knots and ginger slices on the bottom, and pour in the boiled meat and soup.

6.2 Stir-fry the blanched pork belly so that each piece of meat is coated with sugar color. Then add light soy sauce and Huadiao wine and bring to a boil.

7. After boiling over high heat, turn to low heat, cover and simmer for 1 hour. The fire should be low, just slightly open, otherwise the soup will evaporate too quickly and the soup will be gone if it is not cooked enough time.

8. Now process the chestnuts. Wash the chestnuts and make a small cut on each chestnut with the base of a knife.

9. Bring the water to a boil, put in the cut chestnuts, and cook over high heat for five minutes. Take out and immediately put in cold water. Make sure there is enough cold water to cool the chestnuts quickly. Then put the chestnuts into a large bowl filled with cold water.

10. This makes it easier to peel chestnuts. Discard the bad chestnuts.

11. Put the chestnuts into the meat pot that has been cooking for 1 hour, continue to cover and cook for 30 to 40 minutes, observing while cooking. When the chestnuts are ripe, thicken the soup. If you think the taste is bland, you can add some salt to taste.

12. When the soup is almost dry, you can serve it on a plate. Add chives for garnish.

The chestnut and Huadiao braised pork dish that I’m going to introduce to you today is very good, but it’s very detailed. You might as well try it according to these steps, you will definitely succeed.