Accessories: lard (suet) salt monosodium glutamate pepper cooking wine onion ginger soy sauce sesame oil soup.

1. Remove the coarse bones from the washed chicken and cut it into long squares with a width of about 3 cm. Wash and drain chestnut meat. Cut the onion into 3 cm long slices. Ginger is cut into long slices 1cm wide.

2. Add lard to the wok. When it is 60% hot, add chestnut meat and fry until golden brown. Pour it into a colander and drain the oil.

3. Add lard to the wok, set the fire to 80% heat, stir-fry the chicken pieces until the water is dry, that is, cook the wine, add ginger slices, salt, soy sauce and broth, and stew for about 3 minutes.

4. Use a 1 large pottery bowl, put bamboo grates at the bottom, pour the chicken pieces and soup into a wok, simmer with low heat until 80% rotten, add the fried chestnut meat, continue to simmer until soft, then pour into the wok, add monosodium glutamate and onion, sprinkle with pepper, boil, thicken with wet starch, and pour in sesame oil.

Ingredients: Sanhuang chicken or chicken leg.

Ingredients: peeled chestnuts, green peppers, millet, garlic, onion and ginger.

Seasoning: Pixian bean paste cooking wine pepper octagonal soy sauce sugar and salt.

1, cut chicken into pieces

2, onion, ginger, garlic, millet spicy slices.

3. Cut the green pepper into pieces

4, pot fire, pour water, boil, pour chicken pieces.

5. blanch and remove for later use.

6. Add oil to the pot, heat it, and add star anise and pepper.

7. Add onion, ginger and garlic slices and stir fry.

8. Boil the chicken pieces with good water, put them in the pot, and add a little douban hot sauce. stir-fry

9. Stir-fry red oil and pour in a little soy sauce and cooking wine.

10, add sugar and oyster sauce and mix well.

1 1, add boiling water, cover and stew for 5 minutes.

12, add chestnut and continue stewing for 5 minutes.

13, the soup is slightly less, add millet spicy and green pepper pieces, pour in a little sesame oil, stir well and serve.