As everyone knows, chestnuts have a sweet and delicious taste, and pork feet are tender and greasy. When chestnuts are paired with pork feet, a wonderful chemical change occurs. It not only completely releases the greasiness of the pork feet, but also makes the soup rich but not greasy, which is irresistible. Once you taste it, you will be completely conquered by its soft and greasy texture. The pork feet with chestnuts are not only softer and more tender, but also have higher nutritional value. It is more than enough as a soup-type health food. Moreover, it is a well-known dish from the Guangdong region, which is recognized and loved by the masses. So next, let’s get to know the way to make this delicious and nutritious chestnut stewed pork feet together.

Materials for chestnut stewed pork feet

When making chestnut stewed pork feet, you need one fresh pork foot, 80 grams of chestnut meat, 30 grams of lotus seeds, 25 grams of lily bulbs, and an appropriate amount of ginger slices and table salt.

How to make chestnut stewed pork feet

1. Wash the prepared pork feet with clean water, remove the fine hair and toes on the surface, and cut them into small pieces for later use.

2. Boil water in the pot, add two slices of ginger, put the pork feet pieces in the pot to blanch for about three minutes to remove the moisture, and then put them into the sand pot.

3. Soak the lotus seeds and lily bulbs in advance, and tear the lily bulbs into small pieces, then take them out and set aside after soaking.

4. Put water in the sand pot, bring it to a boil with high heat, and then put the chestnut meat and soaked lily bulbs and lotus seeds into the sand pot, cover the lid again and bring it to a boil with high heat.