Second, the processing procedure of fried chestnut: choose high-quality chestnut with full seeds, uniform size and no pests and diseases as raw materials. Wash chestnuts, and then cut chestnuts pp with a sharp tool, the depth is about 5mm, and the length is longer than PP, so pay attention to this. Don't be lazy. Then wash it and soak it in water for 10 minutes. Pour river sand or quartz sand with a diameter of 3-5 mm into the pot and stir fry repeatedly. After grinding the edges and corners of the sand, put it in water, clean it and dry it. Then put the sand in the pot and stir fry. When the temperature reaches 50℃, put the chestnuts into the pot. The ratio of chestnuts to sand is 1:2. Keep turning with a shovel to make the chestnuts evenly heated. When chestnuts are 78% ripe, add a little syrup. Repeatedly add syrup for 2-3 times, and the ratio of syrup to chestnuts is 1:60. When a bright and transparent film is formed on the surface of chestnut, the chestnut shell can be broken by hard tapping, and the chestnut kernel can be separated from the inner membrane of chestnut skin. Take it out and put it in a sieve, sift out the fried chestnuts, and put the sand back into the pot, so that the sand can be reused.