Huizhou chestnut balls are distinguished by their golden color, sweet taste and soft and delicate texture.Take 175 g of boiled chestnut meat, 2 eggs, 50 g of pork fat, an appropriate amount of refined salt and dry starch, 50 g of flour, 100 g of sugar and an appropriate amount of rock sugar. Preparation 1. First chop chestnuts with a knife, then add fatty meat puree, add egg yolk, add salt, sugar, flour, mix well, roll into balls, add dry starch and roll starch evenly. 2. Put prepared lard in a saucepan and when it warms up to 40%, put chestnut balls in a saucepan with oil, fry them until light yellow, remove and put on a plate. 3. Put butter into original pot, add water, add rock sugar, after sugar has melted, thicken with wet starch, take it out of pot and pour it on chestnut balls.