1. Mix fresh wet sawdust (water content 30-40%) with chestnut;

2. Soak chestnuts in 5% salt water for several hours, and then keep them moist;

3. Boil chestnuts in boiling water for about 10 minute, so that the pulp is cooked but not burnt (boiled to powder). Chestnuts are dried or dried, and the chestnuts are shelled or peeled for preservation, so as not to get wet;

4. Store in the refrigerator with the temperature of 1-4℃ and the relative humidity of 60-90%.

Skinning: Actually, here is a little trick. Put the peeled ones in.

After washing chestnuts, blanch them with boiling water, pick them up while they are hot, and scrape them gently, so they will be easily peeled, and the peeling will not last more than 2 seconds.