2. Chestnut ribs;

3. Braised chestnut chicken wings;

4. Chestnut braised pork;

5. jiaozi stuffed with chestnuts.

1, the method of chestnut beer duck:

(1) Wash ducks, chop them, cook chestnuts half-cooked, and shell them;

(2) Add a little base oil to the pot, stir-fry the duck pieces until fragrant, add ginger slices and star anise to stir-fry, add beer (the duck pieces are not cooked, so it is not necessary to drain), soy sauce, vinegar, dried red pepper, rock sugar and garlic cloves, boil them over low heat until they are half cooked, then add chestnut and salt, burn them thoroughly, and collect the juice.

2, the practice of chestnut ribs:

(1) Cut the ribs into small pieces and marinate them with soy sauce and yellow wine;

(2) Relax and burn the oil in the pot to 50% heat, fry the ribs until cooked, and take out and drain the oil;

(3) Leave the bottom oil in the pot, stir-fry the peeled chestnuts slightly, add ribs, add soy sauce and water to boil, simmer until chestnuts are crisp, add chicken essence to thicken, and finally sprinkle with chopped green onion (add salt in time);

3. Braised chestnut chicken wings:

(1) Wash the raw chestnut and cut it with a cross knife. Boil a pot, boil;

(2) Peel the cooked chestnut to make the pulp as complete as possible. If you find a black one in it, cut it off;

(3) Stew chestnuts and chicken together according to the method of stewing chicken wings. The difference is that you should add less sugar and more water, so that you can suffocate for a while and let the taste of chestnuts fully enter the dish.