Ingredients: chestnut (fresh) 1 10g chicken leg 500g.

Seasoning: onion 10g ginger 5g starch (corn) 4g oyster sauce 10g liquor 5g sugar 3g pepper 3g each.

Exercise:

1. Soak chestnuts in clear water 1 hour, remove the coarse film from the seam with a toothpick, wash and put in a big bowl. Put it into the rice cooker, add 2 cups of water to the outer pot, and steam until the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam;

3. Add water into the starch bowl to make wet starch;

4. Stir-fry shallots and ginger with 2 tbsp oil, add chicken nuggets and seasoning oyster sauce 3 tbsp, wine 1 tbsp, sugar 1 tbsp, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 20 minutes;

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

Second, good lottery

Composition:

Wuchang fish 1, ginger, garlic, bean paste 15g, soy sauce 5g, vinegar 10g, chicken essence 5g, sugar 5g and starch 20g.

Cooking steps:

1. Wuchang fish fry in the pan until both sides are slightly yellow.

2. Stir-fry ginger and garlic bean paste in the pot

3. Wuchang fish is poured into appropriate amount of water, boiled for 8 minutes and then taken out.

4. Leave the soup and pour in the old white sweet and sour chicken essence.

5. thicken the water starch and collect the juice.

Pour it on the fish.