1. Cut the grass chicken into pieces and wash, peel and wash the chestnuts for later use
2. Bay leaves, tangerine peel, chili powder, Lao Ganma prepared in advance
3. Simmer in a frying pan until six mature, pour in corn oil, add bay leaves, and stir-fry tangerine peel
4. Put in the sliced ginger sliced in advance
5. Pour the chicken nuggets and stir fry
6. Stir fry for oil
7. Add chili powder and Laoganma, stir fry with light soy sauce
8. Add appropriate amount of water
9. Simmer on high heat for 18 minutes, add chestnuts
10. Continue to simmer for 30 minutes, add a spoonful of salt
11. Just collect the juice over high heat.
12. Serving plate, finished picture.
