1, shepherd's purse picked and washed.

2, the pot of water boiling, into the chestnut, add a little salt and cooking oil again boiling blanching, blanching good chestnut fishing out to cool and standby.

3, ready to meat, put chopped ginger and green onions.

4, put on the thirteen spices, frying pan, pour the amount of cooking oil hot, pour on the thirteen spices above, stir well, let the meat rest for a while standby.

5, cooled capers clenched excess water chopped.

6, and meat mixture together.

7, mix well.

8, add salt, chicken essence, soy sauce, sesame oil and oyster sauce, crack an egg and mix well.

9, fragrant chestnut big meat filling is ready.