Chestnut Braised Pork

Wash the chestnuts (I used pre-peeled chestnuts bought from the supermarket), cut the pork belly into pieces, blanch them, and clean them.

Heat oil in a pot. Once the oil is hot, add green onion, ginger, Sichuan peppercorn, and star anise to stir-fry until fragrant.

Add the blanched pork belly and stir-fry evenly.

Add cooking wine for aroma and dark soy sauce for coloring, then stir-fry evenly.

Pour enough hot water to cover the pork belly, bring to a boil on high heat, then reduce to low heat and simmer.

After simmering the pork belly for half an hour, add the peeled chestnuts and continue simmering for another 20 minutes. Add an appropriate amount of rock sugar, stir well, and season with a little salt before serving.