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1
Put the chestnuts in an enamel pot and fill with enough water to cover the chestnuts.
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2
Bring to a boil, then remove from heat and allow to cool.
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3
Remove the outer shell from the chestnuts without scraping off the inner skins.
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4
Put the shelled chestnuts back into the enamel pot, fill with enough water to cover the chestnuts, add 1/2 teaspoon baking soda, then bring to a boil.
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5
Reduce to low heat and simmer until the water turns reddish black.
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6
Soak the chestnuts in cold water, changing the water several times.
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7
Gently rub the chestnuts with your fingers to remove the inner skins.
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8
Put the chestnuts from Step 3 back in the pot, fill with enough water to cover the chestnuts, add the rest of the baking soda, then after bringing it to a boil, reduce to low heat and simmer until the water turns reddish black again.
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9
Repeat Step 3, then remove any remaining fibers with a toothpick.
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10
Put the chestnuts back in the pot, add the ingredients, cover with a lid made from aluminum foil, and after bringing to a boil, simmer over low heat for 15-20 minutes, then cool.
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11
Repeat this step 3 times.
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12
After the third time, remove the aluminum foil lid, then let the chestnuts sit overnight in the liquid to let the chestnuts absorb the flavors.
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13
Store in a sterilized jar in the refrigerator and consume as quickly as possible.
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14
Or, store the chestnuts in the liquid in a sterilized jar and keep it in the freezer to keep it until the Christmas or New Year's holiday celebrations.
