1. Bite the wider end of the chestnut, then peel it down by hand bit by bit, peel off the hard skin outside, and then peel off the thin skin inside.

2. You can also stand at the narrower end of chestnuts with your mouth. Remember to bite vertically so that you can peel it.

3. After the chestnuts are cooked, they can be cooled several times in cold water, or put in the refrigerator for two hours, so that the shell meat can be separated quickly. In this way, the chestnut skin can be peeled off quickly and the chestnut meat is complete.