After cleaning, the chestnuts are soaked in light salt water, then steamed in a pressure cooker, and then allowed to cool and then shelled easily. The specific steps are as follows:

Ingredients: appropriate amount of chestnuts and appropriate amount of light salt water (can cover the chestnuts).

1. Wash the prepared raw chestnuts.

2. Use a knife to lightly make a slit in the middle of the raw chestnuts.

3. Soak the processed chestnuts in light salt water for three to four hours.

4. After three to four hours, pour the soaked chestnuts into the pressure cooker and cook for fifteen minutes.

5. After 15 minutes, pour out the chestnuts and place them in a ventilated place to dry until they are no longer hot to your hands.

6. After cooling, you can easily peel it off along the incision made with the knife.

Notes:

1. When using a knife to cut raw chestnuts, you must pay attention to safety. Chestnut shells are hard and it is easy to scratch your hands if you are not careful.

2. When peeling chestnuts, be sure to wait until the chestnuts are not hot before peeling to avoid being burned.