Ingredients: 1 chicken, 16 peeled chestnuts, 18 cooked quail eggs, 1 green peppers, 1 carrots, a few slices of onion and ginger, 1 aniseed, and 2 small pieces of cinnamon.

Exercise:

1. Take out the tail and feet of the broiler, cut them in half, take out the internal organs, rinse and drain. Put it into a bowl, pour 50 ml of soy sauce, evenly spread it on both sides, and marinate for 10 minutes or more;

2. Pour the oil into a non-stick pan and heat it at high temperature. When the oil is 60% hot, add quail eggs, fry them with medium and low fire until golden brown, and take them out.

3. Add half of the chicken and fry for 2 or 3 minutes on each side until the surface becomes discolored and slightly burnt. After frying half a slice, cut the other half into small pieces for use.

4. Wash and dry the non-stick pan, pour in a little oil, add onion, ginger, octagonal slices and cinnamon powder, stir-fry until fragrant, and then pour in soy sauce, soy sauce, salt, sugar and water. Slice chicken and chestnuts, cover the pot, and cook over medium heat 15 minutes;

5. Add quail eggs and cook for 2 minutes, then add carrot slices and green pepper slices and cook for 2 minutes to collect soup.