Chestnut	500g
Oil	A little bit of
Salt	Trace
Sugar (no)

1. Draw a small seam with a knife in the back light chestnut long for good
2. Add boiling water in the pan a little few chestnuts can put a small pinch of salt (you can add sugar according to taste) fires to the boil and simmer for about half an hour (adjusted according to the size of chestnuts)
3. Remove dry water when water boils at once (because of the hot chestnuts are dried up almost a minute or two) (PS I forget later Hahn is embarrassing anyway, the masses are too clever for the camera)
4. Pan heat little oil is a great-looking into low heat stir in the chestnuts open (to have been heated evenly)
5. Few Zhong Lizi begin to “pop” and “PA” rip will not blow out of us not to be scared by the noises the
6. In short we can rip out or stay in the pot it’s OK most of them cleft plate is very beautiful because the glossy drops