Ingredients: chestnuts, salt and sugar. Practice: 1. Wash the chestnuts first, and then cut the chestnuts pp with sharp tools. The depth is about 5mm, and the length is longer than PP, so pay attention to this. Don't be lazy. Then wash it and soak it in water for 10 minutes. 2. Dry the wok, pour in the salt and pour in the drained chestnuts. When the salt is cold, you must put chestnuts. 3, stir fry slowly, pay attention to let the chestnuts be heated evenly, otherwise the raw and cooked are inconsistent, and some chestnuts will paste. 4. After a few minutes, you can see chestnuts rising slowly. 5, so speed up the frequency of stir-frying, so that the salt particles previously stuck on the chestnut shell slowly separate and the salt color gradually darkens. 6. Add another spoonful of sugar at this time. Pay attention to adding slowly and spreading evenly. 7. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is coking, and the smell of coke is overflowing. Is it the feeling of fried chestnuts with sugar on the roadside? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot. 8. When the salt particles are no longer sticky, turn off the fire, cover 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. 9. This is the finished product prompt: 1. First of all, chestnuts will explode and should be regarded as dangerous goods. 2. Chestnuts must be cut at the thickness of the tail skin, the depth is not less than 5mm, and the length is longer than the whole thick skin, which can effectively prevent the explosion and make the chestnut shell easier to peel off. 3. Please soak the chestnuts in clear water for a while before frying, which can effectively prevent water loss and avoid dry meat. When the salt is cold, put the chestnuts in the pot and heat them slowly. Please stir-fry until the chestnuts are heated evenly. Local heating will scorch chestnuts, which may cause explosion. 5, sugar can not be put, of course, it will be more fragrant, and there will be a feeling of sugar fried chestnuts. 6. After the salt is fried and cooled, put it away and keep it. You can reuse it next time. If it gets wet and caked, add some new salt and heat it to disperse it. 7. During frying, the temperature is very high. Watch out for burns!