Firstly, prepare: 800g chestnut, crystal sugar 100g, 3 star anise, 2 cinnamon, 2 fragrant leaves, soy sauce 1 spoon, 4 cloves garlic, red pepper 1, green pepper 1, and green onion/scallion.
The first step, I bought a live chicken in the market. Now commercial services are particularly in place. Help me kill the chicken directly, clean it up and take it back. After I take it back, I wash the chicken with clear water several times, cut it into small pieces with a knife, put it in a pot, add clear water, cook it on medium heat, force the blood out, then wash it with clear water and put it in a container for later use.
Step 2: Wash green and red peppers, cut them into pieces, put them into a bowl, wash and cut ginger, then cut them into pieces, wash and cut dried peppers, peel and wash green onions, cut green onions into pieces, cut green onion leaves into chopped green onions, peel and wash garlic, and prepare auxiliary materials for later use.
Step 3: Wash chestnuts, steam them for 10 minutes, and then take them out. At this time, chestnuts are not steamed yet, so they are easier to peel. We peel off the skin, so that the chestnut meat is more complete, or we can eat it raw without steaming.
Step 4, put the cooked chicken nuggets into a pressure cooker, add chestnut, ginger, cinnamon, fragrant leaves, scallion, star anise and pepper, stir evenly, add appropriate amount of water, press for 30 minutes, take out the pressed chicken nuggets, and pick out the ginger, star anise, cinnamon, fragrant leaves, scallion, pepper and chicken nuggets for later use.
Step 5, heat a wok, pour in an appropriate amount of cooking oil, add rock sugar after the oil is heated, melt with low fire, pour in chestnut and chicken pieces, stir-fry for a few times, pour in minced onion and ginger, dried Chili pieces and green pepper pieces, add salt, cooking wine, stir-fry with soy sauce evenly, cover and stew for five minutes, turn off the fire, add chicken essence, stir-fry evenly, and take out of the pan and plate.