1. Star anise, cinnamon, bay leaves, dried chili, nutmeg, crushed and put in a seasoning bag (or loosely), add salt and place in water to boil over high heat, turn to low heat and simmer for about 40 minutes, salt can be added with more water. Dilute the saltiness.
2. The water will change color slightly after it is cooked, so pour it into a container with peanuts while it is hot.
3. After the peanuts are soaked, the peanut coat will fall off by rubbing (I happen to be skinless peanuts, so this step is not needed). After the peanuts are soaked, the red coat needs to be peeled off. After processing, use kitchen paper or clean it. Dry the surface water of peanuts with a cloth for later use.
4. Cool oil in a cold pot, pour dried peanuts over low heat, and push it with a spoon while frying to make it evenly heated.
5. During the frying process, the oil temperature will get higher and higher, so you must keep pushing it. This time is a bit long, but it should not exceed one hour. Pay attention to the color of the peanuts.
6. After about 30-50 minutes, the bubbles in the pot will become less and the peanuts will darken in color, turn off the heat and put the peanuts in the container for later use.
7. I put kitchen paper in the container to absorb the excess oil.
8. Soak the pepper, sesame pepper, and dried chili shreds in water for one minute (so that they won't turn black when fried).
9. Leave the bottom oil in the pot and pour the soaked seasoning.
10. Stir-fry on low heat until the water evaporates.
11. Pour in peanuts and stir fry, add a little sugar and appropriate amount of thirteen spice powder, stir fry evenly.
12. After cooling, it is very crispy, salty, fragrant and slightly spicy, and can be used as a snack.
13. If you can't finish it, put it in an airtight container or bag for a long time and won't become soft.
Tips:Because it needs to be soaked for a long time, it is best to prepare the ingredients at night and fry the next day. Dried chili is shredded or cut into silk by yourself. You can leave the peppercorns in them. They must be fried on a low fire. Because I am a casual pie, you can change all the seasonings. You can just like it.
