Chinese Chestnut Carbonado

Chinese Chestnut Carbonado

Ingredients

• Drumstick flesh 800 grams
• Chinese chestnut 500 grams
• Ginger
• Green
• Garlic
• Do chili
• Chinese prickly ash
• Cooking wine
• Unripe smoke

Directions

1. drumstick flesh behead small, scald water reserves;
2. Flay of unripe Chinese chestnut is abluent reserve;
3. Flavor is abluent reserve;
4. Oil is put in boiler, put Chinese chestnut to break up fry the surface to become angry;
5. Turn over fish out of parched Chinese chestnut, hot oil continues to stay in boiler;
6. The rest in using boiler heats up oil, fry into flavor stir-fry before stewing below to Jiang Cong brown have fragrance trail;
7. Join gallinaceous piece to fry contract to gallinaceous skin a bit brown;
8. Join turn over parched Chinese chestnut;
9. Join one small spoon cooking wine, right amount unripe smoke, salt breaks up fry even;
10. Enter the boiled water that has done not have gallinaceous piece, small fire stew is controlled 30 minutes;
11. Next saline taste try after 30 minutes, can add salt not quite, final conflagration receives juice to be able to be installed dish.