Roasted cabbage with chestnuts

Ingredients: Ingredients: 300g Chinese cabbage heart and 100g chestnuts. Ingredients: 10 grams of ham and bamboo shoots, 15 grams of wet starch, 25 grams of cooked lard, 125 grams of peanut oil, and appropriate amounts of salt, monosodium glutamate, sugar and sesame oil. Practice: 1. Cut the root of Chinese cabbage into a sharp shape, break it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the root of the cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into ribs, cut a small cross on each chestnut (just cut the chestnut skin), add water to the pot, add chestnuts to boil the skin until it is soft, and peel off the chestnut skin while it is hot. 2. Pour peanut oil into the pot. When the fire is 60% hot, add chestnuts and cabbage, fry them a little, and take out the clean oil. 3. Set fire to the wok, add 30 grams of lard, then add cabbage, chestnuts, ham slices, bamboo shoots, salt, monosodium glutamate and white sugar to boil with high fire, then simmer for 5 minutes with low fire, thicken with water, and order sesame oil. Features: the juice is delicious, crisp and palatable.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)