2. Cut a cross one by one at the top of the chestnuts with scissors.
3. Pour boiling water into chestnuts and add salt.
4. Cover the pot and stew for 5 minutes.
5. Take out the chestnuts and peel them one by one.
6. Wash the pheasant and drain it.
7. Chop into large pieces and blanch with hot water to remove blood and impurities.
8. Rinse it with hot water after taking it out and drain it for later use.
9. Start the oil pan, stir-fry the chestnut with low fire until it changes color, and then take it out.
10, stir-fry shallots, ginger and garlic, star anise and dried red pepper in the bottom of the pot.
1 1. After the fragrance is released, stir-fry the chicken pieces with high fire and cook the cooking wine.
12, add hot water, bring to a boil with high fire, and turn to medium heat for stewing.
13, when the chicken is 7 minutes cooked, add chestnut, season with salt, sugar and soy sauce, and color with a little soy sauce.
14, stew until the chicken chestnut is cooked, collect the juice on high fire, add the colored pepper and stir well.
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