400g of lean pork, 1 can of chestnuts, 1 egg, 1 rape, a little ginger. Seasoning 1 tsp refined salt, 1 tsp oyster sauce, 1 tsp monosodium glutamate, a little soy sauce, a little pepper, water starch, 500g salad oil (consume 150g).

Methods

1: Cut the pork fine meat into triangular pieces, put them into a bowl, add egg wash and seasoning and marinate for 3 minutes.

2, the pot of oil, burned to 40% hot, the meat into the, deep-fried to the outside of the crispy tender into a golden brown fish out, and chestnuts mixed together, plus soy sauce, monosodium glutamate, shredded ginger, greens into the steamer steamed for 5 minutes that is complete.

Replacement of materials

Raw materials to add cabbage, known as chestnut crispy meat cabbage; add frozen tofu, known as crispy meat frozen tofu.