1. Wash chestnuts, and then cut them at the thick skin of the tail with a knife. The depth shall not be less than 5mm, and the length shall exceed the whole thick skin. This can not only prevent explosion, but also make chestnut shells easier to peel off.

2. Soaking in water 10 minutes or so can prevent water loss and dry meat.

3. Dry the wok, pour the salt and drained chestnuts at the same time, and slowly stir-fry the chestnuts until they are evenly heated. After a few minutes, the chestnuts are slowly opened, and the frequency of stirring is accelerated, so that the salt particles previously stuck on the chestnuts are slowly separated.

4. After the color of the salt darkens, add a spoonful of white sugar and sprinkle it evenly.

5. After sugar is added, the salt particles begin to become sticky and gradually turn black, and the sugar is burnt. At this time, it is necessary to stir fry quickly and continuously, and insert a shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

6. 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 remove them with a colander.