云南传统菜：板栗红烧肉

After the New Year, I haven't made any heavy dishes until now. I still can't help it today. I'm going to make a delicious chestnut braised pork. Hello everyone, I'm going to start cooking again. After the New Year, I haven't made any heavy dishes until now. I still can't help it today. I'm going to make a delicious chestnut braised pork. The ingredients are pork belly, chestnut. The chestnut from last year has been kept in the refrigerator. My mother-in-law planted it. I have dozens of chestnut trees at home. Soybean soy sauce. Brown sugar. This brown sugar is left over from the last time I made bean noodles with salt. Kunming sweet soy sauce. Cooking wine. Spring onion. Dried chives. Star anise. Small yellow ginger. Salt. Now let's process all the ingredients separately. The pork belly has been cooked by the stall owner. Let's clean it up. Put it in warm water. Scrape it clean with a small knife. The pork with skin. After cooking it for a while, it will destroy the hair on the skin. This way, the smell of sweat in the skin can be completely removed. This step can't be omitted. Wash it until it looks like this. The original color of the skin is exposed. It must be washed until it looks like this. This piece of meat is very suitable for stewing, cooking and braising. Why? Let me tell you. Look at the skin, it's very thick. It means that the pork is big. And it is very durable. The longer it is stewed and braised, the better its flavor will be. Just mix it like this. Leave this half for other dishes. Cut it into small pieces. Cut it into pieces about 2 cm long. Slice the cauliflower. Slice the green onion. Slice the ginger. Don't cut it too small. Just cut it into small pieces. Heat a pot of oil. When the oil is 70% hot, put the chestnut in and fry it. Why do we need to fry the chestnut? Because braised pork is a dish that has been stewed for a long time. The chestnut is not easy to cook. So we need to fry it until the skin is tight. It will be more durable. When the chestnut turns golden brown, it's ready to be taken out of the pot. Take it out and drain the oil. Use the same pan that we used to fry the chestnut. No need to wash it. Fry the pork. Fry the fat. Now the fat has been fried. Then put the spices in. Put the star anise and cauliflower in. Fry it a little bit. Fry it for a while, then put the ginger in. Fry it. When you can smell the fragrance of the spices, put the wine in. Then pour in boiling water. Remember to use boiling water. Then put in other seasonings. Soy sauce. Sweet soy sauce. Brown sugar. Spring onion. Then bring it to a boil over high heat. Boil it for 20 minutes. Now the high heat has been boiling for 20 minutes. Turn it to low heat. Cover the lid. After covering the lid, simmer it for 1.5 hours. Now it's been boiling for more than an hour. We need to do a few steps. The first step is to drain the oil. When the dish is simmered over low heat, the fat will come out. So we need to drain it. Don't throw away the oil. It's very delicious when mixed with noodles. Then we cut out the ingredients. We need to cut the spring onion clean. We need to cut the ginger clean. We must remove the spring onion. Otherwise it will be overcooked. It will affect the taste. It will taste sour. We can cut out the star anise. Next, put in the salt. Turn the heat up. Now we can put in chestnuts. Cover the lid. Turn to low heat. Keep simmering. It's been simmering for 1.5 hours. Use chopsticks to poke it. It's in. It's ready. Look. The chestnuts won't be overcooked. If you didn't use a frying pan, the chestnuts will be overcooked. Turn up the heat. Remove the soup. Then it's ready to serve. This is the consistency of braised pork. Turn off the heat. Take out the pork. Braised pork with chestnuts. Today's braised pork doesn't use sugar, sugar color, or dark soy sauce. It uses soy sauce, sweet soy sauce, and brown sugar to color the pork. The chestnuts are spicy. Thank you for watching Dianwei Ji's Yingdang Traditional Cuisine. I'm Kunming Lao Yang. See you next time.