1. Prepare the ingredients.
2. The peanuts are rinsed with water and dried. (Is it rinsed, not soaked)
3. Put an appropriate amount of oil in the wok, add peanuts, and gently stir fry over a low heat throughout. (Peanuts should be put into the pot with cold oil)
4. When the oil heats up, sprinkle in a little seasoning salt and continue to stir-fry on low heat. (Don't use a shovel to turn over)
5. Fry until the peanuts change color and smell the aroma, turn off the heat and use the remaining heat of the pan to continue to fry for a while.
6. After serving, sprinkle in the pepper powder while it is still hot.
Tips:I make short-cut peanuts, and determined that the raw and cooked peanuts are mainly to observe the color change, and turn off the fire according to the shade of the chin. You may not be sure about the heat the first time you do it, but you will have experience after doing it a few more times. Personally, I don’t recommend the practice of soaking peanuts in water and then frying them in oil. One is that the soaked peanuts don’t look good when they are cooked, and the other is to use more oil.
