1. Wash the peanuts with water, add 1 star anise, 1 small piece of cinnamon, 2 bay leaves, appropriate amount of salt, appropriate amount of Chinese pepper and soak in water for 2 hours. Rub off the infrared coat and drain the water. Put it in the refrigerator overnight. (Discard the seasoning used for soaking)
2. In addition, prepare the seasoning during the production process as shown in the dried chili and cut into strips in advance
3. Add a proper amount of oil to the wok (you can surpass the peanuts). Peanuts when it's cold
4. Start to use high fire. When small bubbles appear in the pot, change to low fire and slow frying (I fry this amount for more than 5 minutes)
5. When the bubbles gradually reduce the yellowish surface of the peanuts, remove them for use.
6. Continue heating the oil pan to increase the oil temperature, add peanuts and fry for 10-15 seconds, remove the oil and set aside
7. Pour out the oil in the pan, use the remaining base oil to add the seasoning shown in Figure 2 and stir-fry on low heat
8. After the seasoning is fragrant, add peanuts and continue to stir-fry for 30 seconds
9. Sprinkle a spoonful of high white wine evenly out of the pot, add a proper amount of salt, and mix evenly. Stand still for one minute and serve.
Tips:1. Soaked or frozen peanuts can be fried more conveniently at any time.
2. For the first frying, use low heat to fry slowly. Be sure to watch it, especially in the later stage, often stir; re-fry is to be more crispy, and the time should not be too long to avoid mash.
3. Sprinkling high white wine is a necessary means to keep the peanuts crisp even if they are left for a few days. If there is no need to leave them for too long, this step can be omitted.
4. Since salt is also added when soaking peanuts, the amount of salt added after cooking must be properly controlled.
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