Recipe for Braised Pork Tail with Chestnuts

Soak the cured pig tails overnight, then scrub them with flour to remove excess grease and dirt, and rinse them thoroughly with clean water.

Place the pot in cold water, add cooking wine, blanch for 5 minutes, drain and remove.

Sauté ginger in the oil in the pan.

Add the pig tails to the pot and stir-fry quickly over high heat.

Add cooking wine

Add soy sauce

Add oyster sauce

Add Angelica dahurica

Stir-fry until fragrant, add hot water or boiling water, simmer over medium-high heat for 20 minutes to let the flavors infuse, reduce the sauce, leaving a little sauce at the bottom.

Pour into a pressure cooker and cook for 20 minutes.

Cleaned wild ripe chestnuts

After the pig tails are cooked, pour them into a wok along with the chestnuts, stir-fry evenly, and simmer for another 5 minutes. Taste for saltiness; if it's salty enough, you don't need to add any more salt. Just add some MSG.

Place it in a clay pot and it's ready to eat. The pig tail is tender and flavorful, rich in collagen. The chestnuts are sweet and powdery.