栗子红烧肉Braised Pork Belly with Chestnut
- Prep Time1 Hour
- Cook Time40 Mins
- Type
- View
栗子红烧肉是一道传统名菜，属于京菜系。此菜五花肉以肥瘦相间为佳，烹调前要下锅煸出油，一可除去多余的油份，吃起来不会过于油腻；二可给五花肉上色，使其金黄焦香。
Ingredients
材料
Ingredient
腌料
Marinate
调味料
Seasoning
Directions
Step 1
将五花肉切块，加入腌料捞匀腌置1小时，然后放入热油中炸约3分钟呈金黄色，捞出沥油待用。Cut meat into pieces and then marinade for 1 hour, deep fry in hot oil for 3 minuted until golden brown, drain.
Step 2
鲜栗子去外壳及外衣。Peel chestnut.
Step 3
把五花肉、栗子及调味料放入锅煮滚后，转小火继续焖煮约30分钟至材料够软，最后以粟粉水勾芡便可。Boil meat and chestnut with seasoning, and then braise in low heat for 30 minutes until meat soften; thicken with starch.
