Main Ingredients

Duck Meat

800g

Chestnuts

350g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Starch

Moderate

Soy Sauce

Moderate

2. Duck cut small pieces of oil, salt, soy sauce, starch Mix well, perilla cut fine standby.

3. Burn a red pot of oil, ginger, garlic, sautéed.

4. Pour in the mixed duck meat, beach fried one side, and then reverse the other side fried.

5. Both sides of the frying a little yellow plus cover cover two or three minutes, and then fry a few times.

6. Add water over the duck is good, add the lid of the high-fire simmer for 5 minutes, turn the heat to simmer for 8 minutes.

7. Open the lid to see the soup a little thick, put the perilla fried a few times. (No perilla can not add)

8. Pour into the chestnut fry a few minutes to cover the lid, the soup is thicker, try to taste to see if enough flavor, (if not enough to take a small bowl into the point of starch and soy sauce with a bit of water and add it to the inside, boil can be served on the plate).

9. Sizzling chestnut duck meat on the plate. The noodles with a little parsley (no can not add)