How to cook chestnut stewed chicken wings

1. Prepare the ingredients first.

2. Soak the dried mushrooms in warm water in advance, wash them and cut them in half.

3. Wash the chestnuts, add a spoonful of salt, pour hot water and simmer for 5 minutes.

4. Take out a chestnut, remove the shell and skin, and a complete chestnut will be peeled.

5. After peeling one, take it out. It will be peeled off in a while. The water is too hot at first, so you can take a spoon to scoop it out.

6. Wash the chicken wing roots, make two cuts, put cold water into the pot, add ginger slices, blanch for three minutes, remove and wash, and drain the water. Whether you are using fresh chicken wings or frozen ones, the blanching step cannot be ignored!

7. Heat the oil in a pan, add rock sugar and cook over low heat until brown-red bubbling. There must be no water in the pot when frying the sugar color, otherwise oil will splash.

8. Add chicken wing roots and stir-fry.

9. Add light soy sauce, oyster sauce, and cooking wine and stir-fry.

10. Pour in an appropriate amount of water, add the mushrooms, bring to a boil over high heat, then turn to medium heat and cook for ten minutes.

11. Add chestnuts and continue cooking for ten minutes.

12. Sprinkle in salt and stir well, turn to high heat, drain the soup, and enjoy.

Chestnut is known as the "King of Dried Fruits". It is not only rich in starch, but also extremely nutritious. Chestnuts have the effect of strengthening the spleen and stomach. Eating a few chestnuts every day can improve the function of the spleen and stomach and increase appetite.