Spiced chestnuts(wu xiang li zi )

Spiced chestnuts

Introduction:

"Wuxiang powder combines the advantages of various raw materials. It has fragrant smell, pungent and warm nature. It has the effects of invigorating the spleen, warming the middle, anti-inflammatory and diuretic. It is helpful to improve the body's resistance. Five spice powder also has some dietary taboos. Five spice powder can't be eaten when it has oil exudation and becomes bitter. Pregnant women in early pregnancy should not eat, otherwise easy to cause intestinal dryness, constipation

Production steps:

Step 1: wash the front leg meat, drain the water, cut into small pieces, mix in corn starch and soy sauce, grasp well by hand and set aside.

Step 2: shell and peel chestnuts, and soak them in water to prevent oxidation.

Step 3: the yam is peeled and cut into small sections, and soaked in water to prevent oxidation.

Step 4: oil the pan and fry it in the marinated forelegs until slightly scorched on both sides.

Step 5: add chestnuts and yams.

Step 6: add salt, chicken essence and soy sauce.

Step 7: add a little more five spice powder.

Step 8: add water, water and chestnut can be flat.

Step 9: cover with medium heat and simmer until the juice is collected.

Step 10: stir fry a few times before leaving the pot.

Step 11: take out the pot and put it on the plate.

Materials required:

Chestnut: 300g

Front leg meat: 180g

Iron Yam: 200g

Corn starch: 1 teaspoon

Five spice powder: a little

Soy sauce: right amount

Salt: 1 / 2 spoon

Chicken essence: a little

Note: five spice powder can be added a little, do not like Pro can choose not to add, taste the same Bang Bang Da ~ ~ yam can be cut a little smaller, easier to mature, I cut larger, because I like the crisp taste of yam. Chestnuts are ripe when they scatter at a touch.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: spiced

Chinese PinYin : Wu Xiang Li Zi