Material: tenderloin 100g,

Accessories: chestnut (fresh) 30g, medlar 15g,

Seasoning: salt 3g, monosodium glutamate 2g, cooking wine 5g, ginger 5g.

working methods

1. Wash mutton and cut into pieces.

2. Peel the chestnuts and wash the meat.

3. Add a proper amount of water to the pot, add mutton pieces, and bring to a boil over high fire. When it is half cooked, add chestnuts and medlar, and add seasoning to continue cooking for 20 minutes.

skill

Health tips:

This dish has the functions of tonifying kidney, warming yang, nourishing stomach and strengthening spleen. Is suitable for treat loose stool with dull complexion, cold limbs, soreness of waist and knee, and anorexia.

Grams of food:

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.