material

300 grams of chestnut, half a native chicken, shredded ginger, cooking wine, ginger powder, oyster sauce, salt.

working methods

1. Cut the local chicken into pieces, add cooking wine, ginger powder and salt and marinate for 2 hours;

2. The chestnut is peeled and cut in half;

3. Heat the oil in the pot and saute the shredded ginger;

4. Stir-fry the chicken pieces for a while, and pour in chestnuts and stir-fry a few times;

5, add 200 ml of boiling water, cover with medium and low fire 10 minutes;

6. Finally, add oyster sauce to taste. All right!

skill

It is best to buy peeled chestnuts, wash them and boil them in boiling water for 10 minutes. In warm weather, the film is easily torn off. At the same time, chestnuts are basically ripe. Stew with chicken 10 minutes later, the powder will be sweet and the chicken pieces will be tender and smooth.

Method 2: Braised chestnuts with pork belly.

material

Ingredients: ribs (pork belly) 600g, chestnuts (fresh) 500g.

Seasoning: cooking wine 10g, salt 3g, soy sauce 50g, monosodium glutamate 1g, onion 15g and lard 50g.

working methods

1. Boil chestnuts in boiling water for a while, take them out, remove their shells and endothelium, wash them and dry them for later use.

2. Cut pork and onion.

3. wok, add lard, stir-fry chestnuts when they are 80% hot, remove them and put them in a pot after cooking.

4. Stir-fry chestnuts with a little lard in the pot, then stir-fry the pork until it is raw, add cooking wine, salt, soy sauce and broth, turn to low heat after boiling, add chestnuts and stew together until the meat is rotten and the chestnut soup is thick, add monosodium glutamate and scallion, stir-fry for a few times, and take out the pot and plate.