1, chestnut beer duck;

2, chestnut ribs;

3, braised chestnut chicken wings;

4, chestnut braised pork;

5, chestnut meat dumplings.

1, chestnut beer duck practice:

(1) the duck washed and chopped, chestnuts boiled half-cooked shells;

(2) the pan with a little oil put the duck pieces of oil, put ginger, star anise slightly fried, add beer (not over the duck, do not have to put the water again), soy sauce, vinegar, dry red pepper, sugar, garlic cloves, high-fire boil, change the fire burned to six ripe chestnuts, salt, burned, and that is into;

3, roast chestnut chicken wings;

4, roast pork tamale;

5, chestnut meat tamale.

5, chestnut meat tamale. Juice, that is;

2, chestnut ribs practice:

(1) rib ribs cut into small pieces, add dark soy sauce, yellow wine slightly marinated;

(2) pot of broad-oil burned fifty percent hot, under the ribs fried well drained of oil;

(3) pot to stay in the bottom of the oil into the peeled chestnuts frying, under the ribs, put the dark soy sauce, water and boil over high heat, turn to a small fire simmering to the chestnuts will be crispy when, put the Chicken essence, thickening, and finally sprinkled with chopped scallions out of the pot (add salt at the right time);

3, braised chestnut chicken wings practice:

(1) raw chestnuts washed and cut a cross flower knife. Boil a pot of boiling water to cook;

(2) boiled chestnuts peeled off the outer skin, so that the pulp is as complete as possible. If you find black inside, cut it off;

(3) According to the practice of braised chicken wings, the chestnuts and chicken together with the braised. The difference is that the sugar to add some less, water to put some more, so that you can smother a little more time, so that the flavor of the chestnut fully into the dish.