Wash chestnuts and control the moisture.

2. Put a proper amount of water in the pressure cooker, put a small drawer, and put the washed chestnuts into the pot for steaming.

3. Steam for about 10 minutes after the pressure cooker is started.

4. Put the steamed chestnuts into a chestnut frying machine and fry until the moisture on the chestnut skin is dry.

Second, the second method:

1, take the sand first, that is, Changsha, the fish tank managed by the fish market. Heat the sand thoroughly first, then pour in the syrup. Of course, it is better to use honey, but the cost is very high.

2. Wait until the machine is hot enough to smoke before putting chestnuts, then wait until the chestnut skin turns yellow, and then add syrup, which will be sweeter.

3. Then there is the long wait for chestnuts to ripen. You can try it yourself. Remember to put a little oil, salad oil or peanut oil when you want to cook.

Third, the traditional method of frying chestnuts:

1. After washing chestnuts, cut a hole with scissors. This hole is at least 1 cm long and 2 mm deep. Soak the cut chestnuts in clear water for 15 minutes, and then use a clean cloth to absorb water.

2. Pour the sea salt and chestnuts into the pot and slowly heat them with medium heat; Stir fry with a shovel. Stir-frying is to heat chestnuts evenly. Continue to stir fry, and you will see that the salt will wrap the chestnuts. Don't worry, keep frying.

3. After a few minutes, you will see chestnut's mouth slightly open. Stir fry quickly, so that the salt particles stuck to the shell can be separated slowly. Sprinkle a spoonful of sugar at this time, it will increase the speed of stir-frying, otherwise the bottom of the pot will be easy to paste.

4. After adding sugar, the salt will start to be sticky, the color will gradually become darker, and the sugar will start to burn; This fragrance comes out, just like the fragrance of chestnut stalls on the street. At this time, stir fry quickly and insert a shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot. Wait until the chestnuts are wide open, the salt is no longer sticky, and the color is dark brown. Turn off the fire, cover the lid and stew for 5 minutes. When the chestnuts are completely cooked inside, you can pick them up and sieve them.