condiments

Lamb leg meat

1000g

Chestnut meat

300 grams

condiments

dark soy sauce

Proper amount

salt

Proper amount

verdant

Proper amount

Nanjiang

20 grams

carrot

1 root

step

1. leg of lamb 1000g, chestnut 300g, carrot 1, south Xinjiang 20g, onion 1, proper amount of soy sauce and a little salt.

2. Cut the chestnut skin with scissors;

3. Put chestnuts in a container and soak them in boiling water for 3-5 minutes;

4. Grab chestnuts while they are hot and gently rub them back and forth until the skin falls off;

5. After all the chestnuts are peeled, remove the fluff with clear water and drain the water;

6. Put the mutton into the inner container of the rice cooker, soak it in boiling water for 5-6 minutes, and filter the bleeding water;

7. pour chestnuts;

8. Add soy sauce and salt, onion and ginger;

9. Mix the ingredients together and marinate for 30 minutes;

10. Add the amount of water flooded with ingredients;

1 1. Put the inner container of the rice cooker into the rice cooker;

12. Select the soup making function for about 2 hours.