Food: leftover 1 plate before chicken, chestnut 1 small plate, 8 dried chilies, ginger 1 piece, scallion 1 piece, 4 garlic, 2 star anise, 1 teaspoon of salt. Practice:
Step one, the food is ready. Make a cut in the middle of each chestnut, including chestnut 1 small plate, 8 dried peppers, ginger 1 piece, onion 1 piece, 4 garlic, 2 star anise, 1 spoon oil consumption, 1 teaspoon salt and a small amount of spiced powder. Or put the chestnut in the pot and boil it for 2 minutes, then soak it in cold water, and peel it neatly.
The second step is to boil it in boiling water for 5 minutes, then soak it in cold water for a few minutes and peel it gradually. This will make it easy to peel. Wash chicken tap water several times, drain it, add water to the pot, add chicken and 1 spoonful of rice wine, scoop it up, wash it, and drain it for later use.
Step 3: Dry-cut the chili, flatten the fish paste with a knife, slice the ginger, and peel the chestnut. Put a little oil in the pot, add pepper and garlic, and stir-fry ginger slices for fragrance. Add blanched chicken, fry slowly until both sides are light yellow, and add 2 tablespoons of raw secondhand color.
The fourth step is to add a proper amount of boiling water, without chicken legs. Add chestnuts and scallions. Add 1 spoon of oil consumption, 1 teaspoon of salt, and a small amount of spiced powder. Add a small amount of white sugar to taste and stir evenly. When it's popular, turn to low heat and simmer slowly. About 20min minutes later, after the juice is collected from the fire, you can put out the pan and sprinkle some onion on it. Sweet chestnuts and tender black pepper chicken pieces are drooling.