1. Wash raw peanuts. Fish it out.
2. Add aniseed.
3. Add the peppercorns.
4. Add fennel.
5. Add three bay leaves.
6. Add salt.
7. Boil water.
8. Pour boiling water into a basin containing peanuts and soak for two hours.
9. After two hours, take it out to dry, spread it on tin foil, spread it out, and dry it with all the spices. The skin does not have any moisture. I dried it for an hour.
10. Cover the baking tray with tin foil, spread the dried peanuts and seasoning on top, and spread it out evenly. Basically let it dry until there is no moisture outside.
11. Preheat the oven at 200° for five minutes, put it in the middle layer of the baking tray and bake for five minutes, take out the peanuts and flip them, immediately put them in and continue to bake for ten minutes, a crackling sound will be heard during this process. Adjust the temperature of the oven to 150°, take out the peanuts and turn them again, immediately put them in 150° and continue roasting for 20 minutes. My 500 grams of peanuts are roasted twice.
12. Pour it into a large plate and let it cool. The peanuts are not crisp when they are taken out, but they will be crisp after cooling.
13. Finished product.
