Cooking Steps

1. 

   Step1:Mushroom, cabbage and beancurd are soaked separately. Mushroom and beancurd are cut into small pieces. Cabbage and beancurd are cut into section

2. 

   Step2:The chestnuts and Ginkgo biloba are cut in the shell respectively. Boil the chestnuts in clear water for 5 minutes, then add Ginkgo biloba to boil for 5 minutes, then take out and immerse in cold water. Peel off the shell and skin. Cut the chestnuts into small pieces

3. 

   Step3:Peel and cut the horseshoe, lettuce, carrot and winter bamboo shoots into small pieces

4. 

   Step4:Soak peanuts in boiling water and remove the red coat

5. 

   Step5:Put the oil in the pot and fry the peanuts over a small fire to make them fragrant

6. 

   Step6:Then stir fry mushrooms, broccoli, beancurd, carrots, chestnuts, winter bamboo shoots and ginkgo together

7. 

   Step7:Add salt, soy sauce, sugar and chicken essence to taste. Add a little water. Cover the pot and cook for 78 minute

8. 

   Step8:Put in lettuce and horseshoe. Stir fry for a while. Stir well and pour in sesame oil.