1. Prepare the required ingredients: 50 grams of salt, 15 grams of five-spice powder, 20 grams of pepper, a handful of finely chopped peppers
2. Put the salt, five-spice powder, Chinese pepper and chili together in a pot, add water to boil
3. Pour the peanuts into the pot and cook for 2 minutes, turn off the heat
4. Peel the peanuts after they cool down. This is a kung fu job. Be patient. The peeled peanuts are drained and put in a fresh-keeping bag and frozen for a day and night.
5. Take out the frozen peanuts and put them in the pan with cold oil. Fry the peanuts on a low fire. The shovel keeps stirring. When the peanuts are whitish in color, turn to medium heat. There is a slight crackling sound because there is no skin and the sound is very slight. Fry for one minute on high fire, turn off the heat, preheat and fry for another minute to remove
6. Pour out all the oil in the pot, without washing the pot, put the peppercorns on a low heat and stir fragrant, then add the chili
7. Pour in the fried peanuts and stir fry for a while
8. After the fried peanuts cool down, put them in a fresh-keeping bag and refrigerate for 1-2 days
Tips:1. The most troublesome thing about this peanut is peeling, it will take a long time, but it must be done. I used to be lazy and not peeling, and the taste is not so good. If you are really afraid of peeling, buy peeled peanuts directly on the market;
2. Pour out all the oil in the pan during the final frying. Even if all the oil is poured out, some oil will remain at the bottom of the pan. You can saute the pepper and chili peppers. If you put too much oil, it will be greasy;
3. The fried peanuts will be crispy when cooled, but not very spicy. After refrigerating for 1-2 days, the spicy flavor will penetrate. The peanuts will become spicy, salty and crispy, with a layered texture and a wonderful taste.
