2) put it in the pot with cold water and cook it on strong fire for 5 minutes, not too long, otherwise the meat inside the leg shell will be fragile
3) add a proper amount of cold water to the chestnut and make it into hot water, and heat the leg skin, which is easy to remove and quick to finish before the water cools. (If you peel off the skin after cooking, you must keep it hot.)
Chestnut shells are harder, and those without nails should be careful not to prick their hands. It doesn't matter, we also have a trick to peel chestnuts! When you cross the chestnut, remember that you must cross it, and pinch it to open a crack. Then, when you pinch it with your hand, the mouth will open wide. Then, break off one side of the shell with your fingers, and then break off the nut from the other half of the skin. Break it sideways, and the nut will not break easily. Look, a complete nut will come out.
raw chestnuts peeled from the shell will have a film. First, stir-fry them with water, that is, put them in cold water, and then take them out after boiling. Then they can be peeled off more conveniently. If individual chestnuts can't be scraped slowly with a knife or peeler, they will be very clean. Remember not to stir-fry them in water for too long. Walnuts are sold with walnut clips, or if they are knocked with heavy objects, they will splash everywhere. I suggest buying walnut clips.