Method of frying chestnuts:

1. First, wash chestnuts, and then cut chestnuts with sharp tools to a depth of about 5 mm;

2. The wok is boiled, and the salt is poured in. At the same time, the drained chestnuts are poured in. Be sure to put chestnuts when the salt is cold.

3. Stir-fry it slowly, and pay attention to make the chestnuts heated evenly, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt;

4. After a few minutes, you can see the chestnuts slowly rising, so speed up the frequency of stir-frying, so that the salt particles previously stuck on the chestnuts slowly separate and the salt color gradually turns deeper;

5. At this time, add a spoonful of white sugar, paying attention to adding it slowly and spreading it evenly;

6. After the sugar is added, the salt particles begin to become sticky and gradually turn black. At the same time, the sugar is coking and the burnt fragrance is overflowing, which is very similar to the feeling of chestnut fried by roadside sugar. At this time, it is necessary to stir fry quickly and continuously, and make the shovel insert from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

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