Wash the chestnuts, and then cut the chestnuts with a sharp tool. The depth is about 5 mm, and the length is longer than the chestnut skin.

Then wash it and soak it in water for 10 minutes.

Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts.

Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.

Speed up the frequency of stir-frying, so that the salt particles previously stuck on the chestnut shell slowly separate and the salt color gradually deepens.

At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.

After adding sugar, the salt particles began to become sticky and gradually turned black. At this time, it is necessary to stir fry quickly and continuously, so that the shovel can be inserted from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

When the salt particles are no longer sticky, turn off the fire, cover and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.