Put the chestnuts flat on the knife board, hold them down with one hand, and cut a knife from top to bottom with the other hand along the chestnut dividing line. This dividing line refers to the junction of the bottom of chestnut and chestnut body. The bottom is thick and will not cut chestnut meat.

It is difficult to pick up chestnut shells from the incision with a hard stainless steel spoon handle, leaving chestnut meat with a skin. It is difficult to remove all the hard shells first, and then peel the coat separately.

Boil the water in the pot. When bubbles appear, pour chestnuts with skins into the pot so that each chestnut can be soaked in boiling water.

Soak for about 5 minutes, and remove the surface coat when you feel wet.

Tear off the skin by hand when it is hot, so that the skin is relatively complete and easy to tear, and the whole chestnut meat will be peeled off without hurting the hand. If it gets cold halfway.

Pour it into the pot, heat it, and then take out the torn coat.