1. To handle the chestnut one by one, peel off the shell with needle-nose pliers (although it is simple and rough, but it is really safe and practical), then pour it into boiling water and simmer for 3 minutes, take it out, and gently twist it with your hands. The skin is said to be very difficult to remove. Just come down 😄
2. Just chop the chicken legs into 2 pieces.
3. Heat the pan with cold oil. When the oil is hot again, pour the chicken drumsticks, fry until slightly white, cook in vinegar, and add cooking wine, garlic, and ginger for a while. After these two steps, the chicken legs are a little red and shiny. Add a small amount of light soy sauce and stir fry.
4. When all the soup is dry, add carrots and chestnuts and stir fry for a while, then add a little more water than the chicken legs, cover and simmer for about 20 minutes
5. Leave a little soup in the pot, turn off the heat and sprinkle chopped green onion
6. Loading
7. Open to eat 🍜🍧
Tips:If you like chestnuts to be softer, you can pour it into a pressure cooker when the water is half boiled and press it for five minutes, then pour it into the pot to collect the juice
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