1, first wash chestnuts, and then cut chestnuts pp with sharp tools, the depth is about 5mm, and the length is longer than PP. It's very important to pay attention to this. Don't be lazy.

2, the iron pot is dried, the salt is poured in, and the drained chestnuts are poured in at the same time. Be sure to put chestnuts when the salt is cold!

3, stir fry it slowly, pay attention to make the chestnuts heated evenly, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt.

4. After a few minutes, you can see that the chestnuts are slowly rising, so you speed up the stir-frying frequency, so that the salt particles that were previously stuck on the chestnuts are slowly separated, and the salt color is gradually deepened.

5. At this time, just add a spoonful of sugar, and pay attention to adding it slowly and spreading it evenly.

6. After the sugar is added, the salt particles start to become sticky and gradually turn black. At the same time, the sugar is coking and the burnt fragrance is overflowing. Does it feel like chestnut fried with sugar on the roadside? At this time, it is necessary to stir fry constantly and quickly, and make the shovel insert from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

7. When the salt particles are no longer sticky, turn off the fire, cover them 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.

8. Chestnut shells are easily peeled off (you know why you have to cut such a long knife edge). Chestnut meat is stained with a little salt, but it tastes sweet.