Arrived to stick the season of autumn fat again. . .
With makings
| Drumstick chicken wing | 400g |
| Chinese chestnut | 200 grams |
| Xianggu mushroom | 15-20 |
| Jiang Pian | 7-8 piece |
| Anise | 1 |
| Cassia bark | 1 |
| Unripe smoke | 3-4 spoon |
| Often smoke | One spoon half |
| Cooking wine | 2 spoon |
| Salt | Right amount |
| Candy | 2-3 spoon |
The practice of carbonado of Xianggu mushroom Chinese chestnut
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Behead of drumstick chicken wing piece, xianggu mushroom shifts to an earlier date bubble bath is cut completely two half
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Chinese chestnut boils 3-5 ahead of schedule minute easier soft glutinous
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The oil since hot pot explodes cassia bark of anise of sweet Jiang Pian
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Break up into chicken below fry fry to moisture dry, issue Xianggu mushroom to break up again fry a fragrance
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Join one spoon salt one spoon candy continues to break up fry
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Join often smoke chromatically
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Add water, unripe smoke, candy and salt flavor, enter Chinese chestnut, in building top, small fire stew boils 15-20 minute, reopen cap conflagration receives moisture a little dry can
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Scatter chopped green onion, suit Qiu Dong's seasonal dish very much
Small stick person
The proposal buys drumstick and gallinaceous wing to do, behead rises convenient, and the flesh is much, suit this dish particularly