1. Put the pine nuts in the pot and soak them in clear water for one hour. The purpose is to make pine nut shells soft and easy to break.

2. Take out the pine nuts, put them in a steamer and steam them with ordinary fire for 30 minutes.

After 3.30 minutes, take out the pine nuts and put them in a ventilated place to dry.

4. Turn on a small fire and put the air-dried pine nuts into a frying pan to fry them dry. There is no need to put anything. During the period, the pine nuts in the pot are constantly stirred until most of the pine nuts are opened, so that they can be eaten out of the pot. (Using the principle of thermal expansion and cold contraction)

Method 2:

1. First melt the white sugar into half a cup (80g wine glass) of sugar water for later use.

2. Put the yellow sand into the pot and fry it dry, then pour in the sugar water and stir well. As soon as the sugar smoke comes out, put the pine nuts in and keep stirring (not too fast).

3. After frying for five or six minutes, take a few pine nuts and break them open. If the nucleolus is yellow, it will be cooked. Sift out the sand and let the pine nuts dry before eating.