Braised pork with water chestnut

Braised pork with water chestnut

Introduction:

"It's good for old people to eat water chestnut. Water chestnut has certain anticancer effect. It can be used to prevent and treat esophageal cancer, gastric cancer, uterine cancer, etc. Food therapy effect of water chestnut: water chestnut is sweet, astringent and flat in nature; it has the effect of tonifying spleen and stomach, strengthening thigh and knee, strengthening strength and Qi. But too much raw water chestnut is easy to damage the spleen and stomach, so it should be cooked. Braised pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Those with damp heat and phlegm stagnation should be cautious; those with obesity and high blood lipid should not eat more

Production steps:

Step 1: cut the meat into pieces and blanch it in boiling water.

Step 2: peel the water chestnut. Put it in water to prevent oxidation

Step 3: put oil in the pan and bring to a boil.

Step 4: add onion, ginger, garlic, Chinese prickly ash and soy sauce.

Step 5: add the pork and stir fry until smooth.

Step 6: stir fry with sugar.

Step 7: add soy sauce. Stir fry until the meat is colored.

Step 8: join the veteran.

Step 9: add cooking wine.

Step 10: stir fry and add water chestnut after coloring

Step 11: cover the meat with water.

Step 12: add hawthorn, but the meat is crisp and soft.

Step 13: cover the pot and simmer over high heat, then simmer over low heat until the soup is slightly dry. Finished product drawing

Materials required:

Pork: 500g

Water chestnut: 400g

Hawthorn: 2

Oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Note: sugar and soy sauce are very important for coloring. Hawthorn can make meat soft and rotten.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: garlic