Marinated Peanuts
1.
Preparation of main raw materials.
2.
Soak the peanuts in cold water for 20 minutes.
3.
Aniseed, all washed.
4.
Add water to the milk pot, add the soaked peanuts, and aniseed.
5.
Add light soy sauce.
6.
Boil for about 20 minutes, and cook until the peanuts are cooked through.
7.
Chop garlic and millet pepper into finely chopped pieces.
8.
Peel and dice carrots.
9.
Wash the celery and cut into inch sections.
10.
Pick up the marinated peanuts and set aside.
11.
Boil water in a pot, add oil and a little salt when the water is boiled, add celery segments and carrot diced to blanch water.
12.
Add the celery leaves when the water boils again. (It's also a good ingredient, don't waste it)
13.
Scoop up the blanched celery and diced carrots and put them in a bowl of peanuts.
14.
Add salt, balsamic vinegar, sugar, chopped garlic, and minced millet pepper.
15.
Mix well and pour in the spicy salad sauce.
16.
Mix well again and let stand for 30 minutes before serving.
Tips:
1: It tastes better after being mixed and refrigerated. Of course, if the stomach is more fragile, don't refrigerate it. Just leave it at room temperature for 30 minutes.