The first "Stewed Duck with Corn and Chestnut"

It is the season to eat chestnuts. When you stew duck soup with corn and chestnuts, chestnuts absorb the delicious taste of duck soup, which is soft and waxy, and duck meat absorbs the fragrance of corn, which makes it more delicious, not fishy but not greasy. The meat is fresh and tender, and the soup is clear and fragrant. Ingredients: 2 duck legs, 1 fruit corn, 4g chestnuts. Accessories: 1 methods of salt, ginger, cooking wine and pepper: 1. Wash the duck legs and cut them into pieces of the same size, not too big, slice the ginger, and put the duck legs in the pot with cold water. Add white wine to cook, pick it up, and wash off the blood foam. 2. Wash the fruit corn and cut it into pieces, and shell the chestnuts (shelling method: expose the raw chestnuts in the sun for one day, and the chestnuts will automatically crack. When raw chestnuts are dried in a ventilated and dry place for a few days, the chestnuts are easily peeled off. Add a proper amount of salt to the boiled hot water, put the raw chestnuts directly in and cook for about five minutes, and then take them out to remove the skin easily. This method may be used more by everyone. ) the second course of "roasted ribs with chestnut"

5min materials: chestnut and pork ribs. Auxiliary materials: edible oil, salt, star anise, cinnamon, pepper, Amomum villosum, shallot, ginger, old rock sugar, soy sauce, and rice wine. Practice: 1. Wash pork ribs and cut them into strips, and chop ginger and garlic. 2. Cut a knife on the washed chestnuts. 7% heat, pour pork ribs, stir-fry until the skin of pork ribs turns slightly yellow, turn to low heat, pour in soy sauce and soy sauce, stir-fry rice wine and color. 4. Pour in boiling water to drown pork ribs, and add all auxiliary materials at the same time, cover and boil over high heat and turn to low heat for about 2min5. Add peeled chestnuts, cover again and simmer over low heat until pork ribs are cooked, add salt and stir well, and turn to high heat to collect juice. The third "Stewed Pig's Feet with Chestnut"

Main materials: chestnut and pig's feet auxiliary materials: ginger, salt, rice wine, medlar and nutmeg. Practice: 1. Boil the chestnut in boiling water for 5 minutes, use cold water to cool it, peel the shell, slice the ginger, clean the pork feet with medlar foam, add cooking wine and boiling water until the pig's feet are swollen, then take it down and pull out the hair with an eyebrow clip.