Cut off the pedicle of raw chestnut, soak it in boiling water for 2 minutes, peel it off while it is hot, and peel off the inner membrane together. Chestnuts peeled in this way are suitable for soup.

2. Ministry of Oil

Cut the raw chestnuts with a knife, pour them into a 60% hot oil pan, and take out the chestnuts as soon as they are out of the pan. Just pick out the chestnuts one by one. This method is suitable for cooking pot-stewed vegetables, but not for home cooking. But peeling is the fastest.