Raw materials: 400 grams of cabbage, a can of chestnuts (or 250 grams of raw chestnuts), 40 grams of oil, 2 grams of minced green onion and ginger, 20 grams of cooking wine, 5 grams of soy sauce, 5 grams of sugar, 2 grams of salt, 5 grams of monosodium glutamate (MSG), 35 grams of water starch, 5 grams of sesame oil, and moderate amount of broth.

Method of production:

(1) cabbage heart smooth knife cut long strip. Canned chestnuts blanched in boiling water. If using raw chestnuts, cut and cook, peel and cut in half.

(2) Steam the cabbage in a steamer to soften it, or blanch it in boiling water to soften it, and then put it on a plate in a straight line.

(3) pot of oil burning hot, put onion and ginger end burst incense, cooking wine, add soy sauce, salt, soup, sugar, monosodium glutamate (MSG), put chestnuts, cabbage, turn to micro-fire a little bit of cooking, hook water starch, turn the spoon, dripping sesame oil into both.