Ingredients: chestnut100g, duck 500g.
Accessories: proper amount of oil and salt.
step
1. First remove the big hard shell of chestnuts, you can cut a hole with scissors, and then peel it well. Then put these fluffy chestnuts in a vessel, pour in the boiling water that has just been burned, turn them over with chopsticks, let them be heated evenly, and then peel them. The fluff layer of the scalded chestnuts will rise by itself, and it will be scraped off with a little force. If there are many chestnuts, they should be scalded in batches, because once the boiling water is cold, the fluff will stick tightly and it will be difficult to peel.
2. Cut the duck.
3. First put the oil into a hot pot, and put shredded ginger, shredded garlic and shredded duckling into the pot for blanching. You can add appropriate amount of star anise and pepper to taste according to your personal taste.
4. After the duck is burned back to its original shape, you can add soy sauce, salt and chestnuts and fry them in the pot. Then add an appropriate amount of water, simmer for 15 minutes, and then take out the pot.
5. Stuffed products.