1, chestnuts are all shelled when they are bought. The endothelium inside has a good peeling method. Boil a pot of boiling water, put chestnuts in the pot, soak them and start peeling.

2. Peel chestnuts, add two spoonfuls of baking soda and soak in water for 20 minutes and then wash them. Cut the gauze into small pieces, and you can use that if you have a halogen bag.

3. Wrap the peeled chestnuts in gauze and tie them tightly.

4. Then put it into the pot and add the water that completely submerges the chestnuts.

5. Turn on the fire and start cooking. After the water is boiled, turn off the low heat and cook until the chestnuts change color. About 30 minutes, turn off the fire after cooking and let it cool. The chestnuts that come out like this will not break into a pot of porridge!

6. Open the cooled chestnuts.

7. Put chestnuts in the pot and add sugar. Sugar is 1/2 of chestnut, and then add water just soaked in chestnut. If you want to store in cans, you can add a little more water.

8. Cover the pot with tin foil and turn off the fire immediately after the fire boils. Continue to cook for 20 minutes. Turn off the fire and let it cool.

9. Put chestnuts into a boiled and disinfected glass, reheat the soup, add rum and turn off the heat. Pour the soup into a glass, cover it immediately and let it cool.