Chestnut

By VicentaLakin

Chestnut
Chon is also called ginger. It's sprouts, it's soft, it's watery, it's spicy, it can be eaten alive, it can be used to fry duck, beef, etc. You can eat with ginger, you can smell it, you can make the meat fresh。

Recipe Recommendations

  • Zai Jiang 500G
  • lean meat 150g
  • onion appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • cooking wine appropriate amount
  • starch 2 spoons
  • sugar 1 spoon
  • qingshui small amount

Steps for Chestnut

  • Make Chestnut step 0
    1
    Scratch the skin, clean it。
  • Make Chestnut step 1
    2
    Cut to thin。
  • Make Chestnut step 2
    3
    Skinned slices made of salt, stork, wine, sugar, starch, oil, pickle。
  • Make Chestnut step 3
    4
    Onions cut into a spare。
  • Make Chestnut step 4
    5
    Pick up hot oil, ginger chips to fry。
  • Make Chestnut step 5
    6
    With a proper amount of salt, make it soft, and shovel it for backup。
  • Make Chestnut step 6
    7
    It's hot in the pot again, pouring into thin meat。
  • Make Chestnut step 7
    8
    Fire up to color。
  • Make Chestnut step 8
    9
    It's good to be able to keep it fresh。
  • Make Chestnut step 9
    10
    Add a proper amount of soy sauce, turn it up。
  • Make Chestnut step 10
    11
    I'll put it in the onion section。
  • Make Chestnut step 11
    12
    The finished product. A soft, fresh meal。

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