0.5 old ducks, raw chestnuts, coarse salt, soy sauce, water and oil.

Exercise:

Folding exercise 1

1. Wash the duck and cut it into cubes; After peeling chestnuts, scald them in boiling water for a few minutes, so that the inner membrane can be easily peeled off.

2. Heat the oil pan, first pour the duck pieces and stir fry for about five minutes until the surface is slightly burnt.

3. Add a large bowl of water to the pot, and the amount of water shall be subject to soaking the surface of the duck slices. After boiling, change to low heat, cover the lid and simmer for about 40 minutes.

4. When the soup in the pot is about half left, add chestnut and appropriate amount of coarse salt, stir well, and continue to simmer on medium heat.

5. When the chestnut duck soup in the pot is dry, add appropriate amount of soy sauce to color it, and then take it out of the pot.

Exercise 2

Ingredients: duck meat

Accessories: chestnuts, star anise, fragrant leaves, cinnamon, ginger and onion.

Seasoning: seafood sauce, peanut oil, soy sauce, rock sugar.

Chestnut roast duck

Exercise:

1. Peel chestnuts and wash ducks.

2. Wash the duck after blanching, then add water into the pot, add star anise, fragrant leaves, cinnamon and ginger and cook together.

3. Put oil in the pan, then pick up the duck and stir fry in the pan.

4. After frying the fragrance, pour in chestnuts, add some soy sauce and seafood sauce, continue to stir fry, and add water that overflows the duck meat.

5, add some rock sugar, let it continue to cook, slowly collect juice, and then you can put it on the plate.

Tips:

1, don't put too much oil.

2, the juice collection time can not be too long, generally cooked almost clean.