2. Wash the chestnuts, and then cut the chestnuts with sharp tools. The depth is about 5mm, and the length is longer than the skin. Then wash it and soak it in water for 10 minutes.

3. Dry the wok, pour in fine sand, and pour in drained chestnuts, and stir fry slowly. Pay attention to make chestnuts heated evenly, otherwise chestnuts will be uncooked and cooked inconsistently. After a few minutes, chestnuts will slowly rise.

4. Speed up the frequency of stir-frying and slowly separate the sand grains previously stuck on the chestnut shell.

5. Slowly add a spoonful of sugar and sprinkle evenly. After adding sugar, the sugar is burnt and the burnt smell is overflowing. At this time, stir fry quickly and continuously, and insert a shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

6. When the sand is no longer sticky, turn off the fire, cover it and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.