小菜
由 CookWhatHK0 次收藏
板栗紅燒肉將連皮五花腩配栗子，加桂皮、八角同冰糖慢燉至軟糯上色。
將帶皮五花肉清洗乾淨，再切成大小適中的塊狀。
Rinse the skin-on pork belly and cut into chunks.
準備好桂皮、香葉和冰糖，放在一旁備用。
Prepare the cassia bark, bay leaves, and rock sugar.
將大葱洗淨後，同樣切成塊狀。
Wash the large spring onion and cut into segments.
板栗需要提前去殼，處理好後備用。
Shell the chestnuts and set aside.
在鍋中倒入適量的花生油，待油温升高後，放入大葱塊、桂皮、香葉、八角和冰糖，煸炒出香氣。
Heat peanut oil in a wok and stir-fry the spring onion, cassia bark, bay leaves, star anise, and rock sugar until fragrant.
隨後加入切好的五花肉塊，繼續煸炒。接着倒入生抽、鹽和雞精，為肉塊調味並使其上色。
Add the pork belly and stir-fry, then season with light soy sauce, salt, and chicken bouillon powder for flavour and colour.
加入適量高湯和去殼的板栗，用小火慢燉，直到五花肉和板栗都變得軟爛入味，即可關火出鍋享用。
Pour in stock and add the chestnuts. Simmer until everything is cooked through, then serve.
