Stewed pork with water chestnut

Stewed pork with water chestnut

Introduction:

"As a herbivore, I said it's hard to stew a pot of braised meat. I will tell you, in fact, I only choose water chestnut to eat this pot of meat, regardless of that piece of meat? Autumn is coming, water chestnut is on the market. I don't know how to cook water chestnut. Let the delicious food comfort me. This double work has hit my miserable heart. "

Production steps:

Step 1: peel the water chestnut

Step 2: peel the water chestnut

Step 3: cut the meat into pieces, wash the blood under running water, drain the water, and slice the ginger

Step 4: stir fry the sugar and oil in the pan to get the burnt sugar color, stir fry the meat, and finally add the ginger slices

Step 5: fry the meat until discolored, add soy sauce and water and simmer for 15 minutes

Step 6: add water chestnut meat, add appropriate amount of water and salt, stew until water chestnut is soft and rotten. In order to stir fry, I put it in the electric cooker,

Step 7: add water chestnut meat, add appropriate amount of water and salt, stew until water chestnut is soft and rotten. In order to stir fry, I put it in the electric cooker,

Step 8: ready to eat

Materials required:

Water chestnut: moderate amount

Pork: moderate

Ginger slices: right amount

Scallion: right amount

Sugar: right amount

Salt: right amount

Soy sauce: right amount

Notice: water chestnut and water chestnut are the fruits of water chestnut, an annual herbaceous aquatic plant. The skin of water chestnut is crispy and the meat is beautiful. It can be eaten after cooking or porridge. Water chestnut is rich in protein, unsaturated fatty acids, vitamins and trace elements. It is sweet, smooth and nontoxic. It has the effect of diuresis and milk circulation, relieving thirst and detoxification. Eating too much fresh fruit is easy to damage the spleen and stomach, so it should be cooked. 2. 2. Water chestnut porridge is good for stomach and stomach and can relieve internal heat

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Maotai flavor