Cooked chestnuts 360g (peeled), 20g granulated sugar, 70ml cooked peanut oil, 10ml clarified flour

Practice:

1, peeled chestnuts with a blender blended into a puree, due to the chestnuts are dry can be appropriate to add some water.

You can also press them into powder on a mesh sieve.

2. Pour the chestnut puree into a nonstick skillet and sauté until the sauce runs dry.

3, add sugar, stir-fry over medium heat until sticky, then add the oil little by little in several batches, and finally sift in the cornstarch and stir-fry until smooth, then let cool.