Braised meat with chestnuts

Pork rib (pork belly): 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; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more. Chestnut (fresh): Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases, and is a nourishing product for anti-aging and prolonging life; Chestnuts are sweet and warm, and enter the spleen, stomach and kidney meridians; It has the effects of nourishing stomach, strengthening spleen, tonifying kidney, strengthening tendons, promoting blood circulation and stopping bleeding. Practice: Boil chestnuts in boiling water for a while, pick them up, remove shells and endothelium, wash them and dry them; Pork belly cut into 2.4 cm square pieces; Remove the roots from the onion, wash, and cut the scallion into sections for later use; Put the wok on a strong fire, add cooked lard, and when it is 80% hot, pour chestnuts and stir-fry them quickly until cooked, and put them in a bowl; Add a little cooked lard to the original pot and heat it, stir-fry the pork until it is raw, and add 600 ml of cooking wine, broth, refined salt and soy sauce to boil; After boiling, switch to low heat, add chestnuts, stew until crisp and rotten, and when the soup is thick, add monosodium glutamate and onion, turn it over a few times, and put it into a plate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)