Seasoning 10g chopped green onion, 1 tsp soy sauce, 1 tsp white sugar, 2 tsp water starch, 25g vegetable oil, 3/5 tsp refined salt and a proper amount of fresh soup.
Methods Cut the tofu into 3 cm square cubes, blanch it with boiling water and take it out for later use.
Chestnut meat and winter bamboo shoots are cut into 3 cm square dices. Cut the pork belly and bacon into small cubes, add the fresh soup to the wok, cook it over medium heat until it is 90% cooked, and take out the diced meat (keep the original soup).
Heat the wok, add the original soup, put all the ingredients in the wok, bring to a boil, add soy sauce and white sugar, thicken the water starch, put it in a bowl and sprinkle with chopped green onion.
Every100g of cooked chestnuts contains 4.8g of protein, 44.8g of sugar, 36mg of vitamin C and other nutrients such as minerals. Chestnut is rich in unsaturated fatty acids and vitamins, which can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis and osteoporosis. It is a nourishing product for anti-aging and prolonging life.