1. Rinse the peanuts with water and control the water
2. Prepare the pan without water.
3. Pour an appropriate amount of oil into the pan, and then pour the peanuts (note that the two steps are basically at the same time, that is, put the peanuts in the cold oil state)
4. I use a plug-in pot. According to the personal temperature control of the pot, don’t make it too hot, otherwise the peanuts will mash. Use dry chopsticks to often stir the peanuts to heat them evenly.
5. After the peanuts are fried for a while, many of the skins will have small cracks. This state is basically fine (or the peanuts can be out of the pot when they are a little crispy)
6. Use a clean, water-free colander to remove the peanuts
7. Put it in a clean and dry container and let cool (I put it on tin foil)
8. After the peanuts are allowed to cool, sprinkle some fine salt, shake it evenly, and eat it, fragrant and crispy.
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