1. Method 1: Soak pine nuts in clear water for one hour, then steam them in a steamer with ordinary fire for 30 minutes, then take them out and air-dry them in a ventilated place, then put them in a wok and fry them with low fire until most of them are separated. 2. Method 2: Put the yellow sand in a pot and fry it dry and hot, then pour it into sugar water and stir it evenly. When the sugar cigarettes first come out, relax and keep stirring (don't worry too much). After five or six minutes, take a few pieces and break them. If the kernel is yellow, it is ripe. Sift the sand and let it dry. 3. Method 3: soak pine nuts in clear water, grind them and cook them at high temperature. When cooking, the temperature is controlled at 100 degrees for more than 30 minutes, and then continue to fry in the wok for more than ten minutes. 4. Method 4: Bake pine nuts in a micro pot for 5 minutes, cool for 6 minutes, take them out while they are hot, put them in cold water, and bake them in a micro pot for 3 minutes after the water is dry. Be careful that the fire is not too big, or it will burn easily. Identification of physical opening by pine nut opening method: pine nuts with physical opening have dark color, rough surface, uniform particles, uneven opening and rough feel, but they have long shelf life, good taste and fragrant taste. Fried mouth: the fried pine nuts are yellow in color, uneven in particles, uniform in mouth, long in entrance, greasy and slippery to the touch, but short in shelf life and good in taste. Prescription: The pine nuts prescribed are yellow in appearance, with uneven particles and even and flat openings, but the shelf life is short, the taste is poor, and there is astringency and peculiar smell.