1. Cut the root of Chinese cabbage into a sharp shape with a small shade, break it in half and cut it into 7 cm long and 0.6 cm wide Chinese cabbage and ham, cut bamboo shoots into ribs, slice each chestnut 10, fill the pot with water, add chestnuts and cook until soft. Peel the chestnuts while they are hot.

2. Pour peanut oil into the pot, add chestnut and cabbage when the fire is 60% hot, and stir-fry a little to control the oil.

3. Fry the pan on the fire, add 30g of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt, monosodium glutamate and white sugar, boil over high fire, simmer for 5 minutes, adjust the starch with water to hang the money, and then light a pot of sesame oil.