Chestnuts not only contain a lot of starch, but also contains protein, vitamins and a variety of signature nutrients, known as the "king of dried fruits" reputation. Chestnuts can be food, and dates, persimmons and known as "hardcore crops", "woody food", is an inexpensive, nutritious tonic and tonic medicine.

Chestnut burn lamb:

Main ingredients

Lamb (500g)

Chestnuts (200g)

Accessories

Scallion and ginger (5g)

Chestnuts peeled ahead of time

Mutton cut into chunks, blanch with scallion and ginger.

Slice onion ginger, prepare star anise and sesame leaves.

Water-based seasoning includes one tablespoon of dark soy sauce, two tablespoons of soy sauce, one tablespoon of cooking wine, solid seasoning includes one tablespoon of sugar and moderate salt.

Blanch the lamb and wash off the foam.

Put the blanched mutton in the pot with the onion, ginger, spices and seasonings and mix well. Depending on the pot, add the right amount of water or stock

Burn on high heat to low heat and cook,

Open the lid and turn in the middle, about 30 minutes or more until the meat is rotten.

Open the pot and serve.

Tips:

Chestnuts and lamb can be paired, tonifying the middle and benefiting the qi, great. Chestnuts are delicious but relatively difficult to peel, recently tried, there is still a relatively easy way, the fresh chestnuts with a knife or scissors cross, deep to the inner skin, placed in a pot to cook, three or five minutes openings will be cracked, the hot water poured away, peeled while hot, it's easy to peel out the perfect chestnut. Need to pay attention to is, don't cook too long, to avoid Berlin cooked but not good peeling, also don't let cool, cool inner skin is still not good to remove, while hot, not hot hands best.

This lamb itself some fat, I did not add a little oil, burned out quite delicious, slightly dry taste, but not at all firewood.