1. Put an appropriate amount of water, star anise, cinnamon, peppercorns, ginger, chili, bay leaves, rock sugar, thirteen spices, a small amount of light soy sauce, and salt in the pot. After boiling, add the peanuts soaked in advance for a few hours and cook for a few minutes. Turn off the heat. After cooling, put it in the refrigerator. (Put more salt, otherwise the peanut taste will be weak)
2. Wash the carrots and cut into pieces, soak the small fungus, and cut the yuba soak into sections for later use. (Yuba can be replaced by soy products such as tofu skin and oily tofu)
3. Pick celery, wash and cut into sections for later use.
4. Boil the cut celery, carrots, yuba and fungus separately. (To keep the crisp and refreshing taste, the blanching time should be short)
5. The celery, fungus, carrots, and yuba that have been blanched separately are placed in cold water to quickly cool down, and the color is also better.
6. Place the cooled carrots, celery, yuba, and fungus in the stewed peanuts, stir and keep in the refrigerator.
7. Pour the peanut butter on top with hot oil to decompose the butter.
8. Take out the chilled side dishes, add minced garlic, peanut butter, white vinegar, a small amount of salt, chicken essence, drizzle with sesame oil, stir well and eat. (Salt should be put or not put according to taste after taste)
9. With a bottle of cold beer🍻 a word cool😄
Tips:Peanuts should be soaked a few hours in advance for use!
