1. Soak pine nuts in clear water for one hour, then steam them in a steamer with ordinary fire for 30 minutes, then take them out and air-dry them in a ventilated place, then put them in a frying pan and fry them with low fire until most of them are opened.

2. Put the yellow sand into the pot and fry it dry, then pour it into the sugar water while it is hot and stir well. When the sugar smoke just comes out, add pine nuts and keep stirring (don't worry too much). After five or six minutes, take a few pieces and break them. If the kernel is yellow, it is ripe. Sift the sand and let it dry.

3. The pine nuts are soaked and polished with clear water and cooked at high temperature. When cooking, the temperature is controlled at 100 degrees for more than 30 minutes, and then continue to fry in the wok for more than ten minutes.

4. Bake pine nuts in a micro boiler for 5 minutes, cool for 6 minutes, take them out and put them in cold water while they are hot. When the water is dry, bake it in a micro-boiler for 3 minutes. Be careful that the fire is not too big, or it will burn easily.