1. Meat washed, chestnuts shell

2. Raw chestnuts are difficult to shell, you can use to scratch a few times, and then a little bit of boiled a little bit, it is easy to peel the skin, I buy cooked chestnuts

3. Meat in hot water blanch a little bit to remove the froth off the heat, the meat out

4. Pan hot oil, add pepper, onion, ginger and garlic stir fry

5. Add pepper, onion, ginger and garlic stir fry

5. into the meat stir fry, pour a little soy sauce stir fry

6. to the meat into a golden brown when the water, the amount of water can be a little bit more, because the next we want to stew for a long time

7. into the old soy sauce

8. into the star anise and rock sugar

9. into the salt continue to stew

10. Cover the pot and cook for a while

11. meat to about eight mature when the chestnuts continue to stew

12. until the meat and chestnuts are soft and rotting when the change to high heat to collect dry

Chestnuts shelling method is as follows:

1 hot water immersion method: raw chestnuts washed into the vessel, add a little salt, with the boiling water to submerge the pot cover. 5 minutes, take out the pot lid. After 5 minutes, remove the chestnut cut, chestnut skin with the chestnut shell together, this method to remove the chestnut skin time-saving, labor-saving.

2 chopsticks stirring method: the chestnut all two petals, shells into the basin, add boiling water soak for a while, with chopsticks stirring, chestnut skin will be detached from the chestnut meat. Soak time can not be too long, otherwise it will affect the nutrients of the chestnut.

3 Sun exposure method: to eat the raw chestnuts placed in the sun exposure for a day, the chestnut shell will crack.

4 heat expansion and contraction method: use a knife to peel off the shell of chestnuts, into the boiling water for 3-5 minutes, immediately after fishing into the cold water soaked 3-5 minutes, it is easy to peel off the chestnut coat, and the flavor remains unchanged.