1. Wash the peanuts and dry them, spread them on a baking tray, and roast them at 150°C until they are fully cooked (according to the actual time adjustment of each oven, I roasted them for 35 minutes), stir fry several times in the middle to ensure even heat.
2. Take it out, sprinkle a little cornstarch while it is hot, mix well, put it in the oven again, and let it cool naturally.
3. Boil the syrup on low heat.
4. When the syrup is slightly viscous, put in the southern milk, continue to cook on a low heat, pay attention to constantly stirring the anti-stick pan.
5. Cook until dense and finely soaked, when thick and viscous, add peanuts, turn off the heat and fry until dry.
6. If you can’t control the temperature of the syrup, you can put a bowl of water next to it, and drop a drop of syrup into a round shape without dispersing it, which is "drip water into a pill".
7. After letting cool, store it in an airtight jar, and take it with food.
