Braised Cabbage with Chestnuts
1.
Main material map. Chinese cabbage takes the leaf part near the heart of the cabbage.
2.
Cut the green onion and ginger into thick shreds and large slices.
3.
Wash the chestnuts, make a cut, and cook them in the pot.
4.
Shell the cooked chestnuts and set aside.
5.
The cabbage is boiled and the water is slightly boiled to soften, remove and drain for later use.
6.
Put the lard in a hot pan.
7.
After oiling, add green onion and ginger until fragrant.
8.
Add the broth.
9.
Put cooking wine.
10.
Put salt.
11.
Pour the chestnuts.
12.
Pour in the sugar and stir it, then boil it to a low heat for a few minutes.
13.
The starch thickens the juice.
14.
Pour the gorgon juice and continue to cook until half of the soup is left over and stop the fire.
15.
The cabbage is also rolled in long rolls and placed on a plate.
16.
Pick out the green onion and ginger, pour the chestnuts and soup on the cabbage, and drizzle with sesame oil.