Practice: 1, choose chestnuts with an arc and a flat side, so that chestnuts are easier to peel. 2. Draw a knife on the protruding side of each chestnut with a knife. Don't use too much force to avoid cutting it in half. 3. Soak the cut chestnuts in salt water for half an hour. The proportion of salt water: 5 grams of salt per catty of water. 4, put the soaked chestnuts in the pot, add water without chestnuts, and boil over high fire. 5. Cook until the pot boils and turn to low heat until the water is almost dry. 6. Stir-fry chestnuts with a spatula. As the water slowly dries, chestnuts will automatically open at the incision, and you can turn off the fire and take out the pot.