1. Peel the edge gourd, wash and cut into pieces.
2. Put an appropriate amount of vegetable oil in the pot and stir-fry the ribbed melon.
3. When the edged melon is soft, pour the chestnuts (note that the chestnuts need to be boiled in advance to facilitate peeling).
4. After frying together for a while, add some salt.
5. Then, add a little water, just a little bit, because when the ribs are fried, water will come out. Continue to cook out.
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