1. Wash the ducks and chop them into cubes; After peeling the chestnut, scald it in boiling water for a few minutes so that the inner membrane can be peeled off easily.

2. Heat the oil pan, first pour the duck pieces and stir fry for about five minutes until the surface is slightly burnt.

3. Add a large bowl of water to the pot, and the amount of water should be soaked on the surface of the duck. After boiling, change to medium and small fire, cover and simmer for about 40 minutes.

4. When the soup in the pot is about half left, add chestnut and appropriate amount of coarse salt, stir well, and continue to stew with medium heat.

5. After the chestnut duck soup in the pot is dried, add a proper amount of soy sauce to color it, and then go out of the pot.

Exercise 2

Ingredients: duck meat

Accessories: chestnuts, star anise, fragrant leaves, cinnamon, ginger and onion.

Seasoning: seafood sauce, peanut oil, soy sauce, rock sugar.

Production steps:

1. Peel chestnuts and wash ducks.

2. Wash the duck after blanching, then add water to the pot, add star anise, fragrant leaves, cinnamon and ginger, and cook together.

3. Put oil in the pan, then pick up the duck and stir fry in the pan.

4. After frying the fragrance, pour in chestnuts, add some soy sauce and seafood sauce, continue to stir fry, and add water that overflows the duck meat.

5, add some rock sugar, let it continue to cook, slowly collect the juice, and then you can put it on the plate.

Exercise 3

Preparation materials: half a duck, 10 chestnuts, 1 iron stick yam, 1 sour radish, appropriate amount of ginger, a little cooking wine, and appropriate amount of salt.

Production steps:

1. The first step is to cut the duck into pieces, clean it with clear water and set it aside.

2. Blanch the cut duck, wash it and put it on the plate.

3. Then put the cooked duck into a saucepan, add ginger and water, and stir well.

4. Stir well and put it in a saucepan. Cover it and start stewing.

5. Then cut the yam and chestnut with a kitchen knife and put them in the plate.

6. Put yam, sour radish and chestnut into the stew pot, cover it and stew for one and a half hours.

7. Add salt and chopped green onion, mix well and put in a bowl.