Ingredients: pork belly, chestnut, onion, ginger, pepper, star anise, salt, rock sugar, cooking wine and soy sauce.

Practice: pork belly, after the oil in the pot is hot, add onion ginger, pepper and star anise and stir fry evenly, add cooking wine and cook it, and color it with soy sauce. Pour enough hot water into the pork belly, bring it to a boil, and continue to cook it on low heat. Cut the chestnuts on your body, boil the water in the pot, put them in chestnuts for two or three minutes, quickly put them in cold water, and peel off the shell and underwear along the split opening of chestnuts. After the pork belly is boiled for half an hour, add the peeled chestnuts, continue to cook for 15 to 20 minutes, add a proper amount of rock sugar and stir well, and add a little salt to taste.

Chestnut Cake

Ingredients: chestnuts, pork fat, water chestnut meat, eggs, salt, sugar, onions and lard.

Practice: cut open chestnuts, soak them in boiling water after shelling, undress them, put them in containers, steam them in cages, take them out and press them into mud. Chop pork fat, horseshoe meat and onion into fine powder, put them into chestnut paste, add egg white, salt and sugar, and then make cubes. Put lard in a hot pot, put cookies in a pot, and fry both sides with slow fire. Serve.

Braised chicken with chestnuts

Ingredients: chicken with bone, chestnut meat, Shaoxing wine, soy sauce, soup, raw flour, pepper and sesame oil.

Practice: Remove the coarse bones from the clean chicken and chop it into dices. Wash and drain chestnut meat. Cut the onion into pieces. Slice ginger. Heat the oil to half-cooked, add chestnut meat and fry until golden brown, and pour it into a colander to filter oil. Heat the oil pan to 80% maturity again, stir-fry the chicken pieces until they are dry, add Shaoxing wine, add ginger slices, salt and soy sauce, and stew for about 3 minutes. Take a 1 pottery bowl, put bamboo grates at the bottom, pour chicken pieces and soup into a wok, simmer with low fire until 80% rotten, add fried chestnut meat, continue to simmer until soft and rotten, then pour into the wok, add monosodium glutamate and shallots, sprinkle with pepper, boil, thicken with cornflour water, and pour in sesame oil.