1. The peanuts should be picked evenly and plump, and washed with running water
2. Boil the water for two minutes, not too long
3. The cooked peanuts are too cold in ice water. I put them in the refrigerator for one hour. The iced peanuts taste more crisp
4. Look at the peanuts that are full of water are very swollen, and it is easy to peel off the skin
5. Not only need to peel off the red skin, but also split the two halves to get a better taste
6. Soak up the moisture of the peanuts, put them in a fresh-keeping bag, and freeze them overnight
7. The oil for fried peanuts should not be too hot, and the peanuts should be fried in cold oil. The fire must be minimal during the frying process, otherwise it will be easy to paste.
8. Fry it until it is slightly golden brown. The feeling is that it is a little soft when it is just put in the pan, and it becomes very delicately crisp during the frying process.
9. Remove and drain the oil for later use
10. Prepare dried chili shreds, appropriate amount of sesame pepper, appropriate amount of white sesame
11. Leave the oil in the bottom of the pot and sauté the ingredients
12. Two spoonfuls of hot pot base ingredients must be slowly fried on a low fire to give off a fragrance. After this time, I found that the hot pot base ingredients are first fried with supplementary ingredients, so that the flavor can be better played out👍👍
13. Pour in the fried peanuts, keep the fire low during the frying process, and keep stirring
14. Stir-fry evenly and add salt. The fried peanuts will not stick to salt, so you can add more!
