1. Wash the duck and cut it into cubes; After peeling the chestnut, scald it in boiling water for a few minutes, so that the inner film can be peeled off easily.
2. Heat the oil pan, first pour in the duck pieces and stir-fry for about five minutes until the surface is slightly burnt.
3. add a large bowl of clear water to the pot, and the amount of water should be soaked on the surface of the duck pieces. after boiling, change it to medium and small fire, cover it and simmer for about 4 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 over medium heat.
5. when the soup of chestnut and duck pieces in the pot is dried, add a proper amount of light soy sauce to color, and then take out the pot.
Method 2
Main ingredient: duck meat
Accessories: chestnut, star anise, fragrant leaves, cinnamon, ginger and onion
Seasonings: seafood sauce, peanut oil, soy sauce and rock sugar
Production steps:
1. Peel the chestnut well, wash and blanch the duck meat.
2. Wash the duck once, then add water into the pot, add star anise, fragrant leaves, cinnamon and ginger, and cook together
3. Put oil in the pot, then scoop up the duck and stir-fry it in the pot
4. After stir-frying, pour chestnuts.
method 3
preparation materials: half a duck, 1 chestnuts, 1 iron stick yam, 1 small piece of sour radish, appropriate amount of ginger, a little cooking wine and 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 a plate.
3. Then, put the blanched duck meat into a stew pot, add ginger and water, and stir well.
4. Stir well, put it in a saucepan, cover it and start stewing.
5. Then use a kitchen knife to cut the yam and chestnut and put them on the plate.
6. Put Chinese yam, sour radish and chestnut into a stew pot, cover and stew for one and a half hours.
7. Add salt and chopped green onion, mix well and put in a bowl. It's ready.