Braised pig's feet with chestnut

Braised pig's feet with chestnut

Introduction:

"Chestnuts are very delicious whether they are used for stir frying with sugar, stewing meat or stewing soup. Recently, chestnut fresh market, immediately can't wait to buy a fresh taste. Today, I bought pork hoof and arm meat and chestnuts to be braised together. Although it's a little greasy, it's very delicious. Chestnut is rich in nutrition, pig hoof is rich in bone collagen (and of course, a lot of fat). People who are afraid of fat and want to have a good look, but love chestnuts very much, may get mad when they meet this dish. "

Production steps:

Step 1: ask the merchant to chop the pig's hoof into small pieces, wash it at home and shave it clean.

Step 2: put water in the pot, add two pieces of ginger and scallion, bring the water to a boil, put the pig's feet in, pour some cooking wine, blanch until white, and then pick up.

Step 3: put the pig's hoof into the casserole, add a few pieces of ginger and a star anise, a little cinnamon and a little rock sugar, then add salt and vinegar, mix well and add enough boiling water. Bring to a boil over high heat for 10 minutes, then turn to low heat and simmer for 1 hour.

Step 4: put in the peeled chestnut and simmer for about 30 minutes. When the soup becomes thick, pour some soy sauce and simmer for another 5 minutes.

Materials required:

Chestnut: moderate

Pig's hoof: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Rock sugar: right amount

Note: 1) if the whole pig's hoof is replaced by pork hoof, step (2) can be omitted. 2) Stewing meat in casserole is easy to stick to the pot. Stir it every other time, especially when the soup becomes thick. 3) Because I use fresh chestnuts on the market, which ripen quickly. If I use old chestnuts, I should put them into the pot in advance and cook them together.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original