1. Wash the peanuts with water to remove the surface floats and sinks
2. Add water to the pot, pour peanuts, add bay leaves, five-spice powder, dried chili, pepper, and salt. Bring to a boil and cook for about two minutes. Turn off the heat until the soup drops to warm
3. Take out the peanuts, it is easy to peel them at this time. Peel all the peanuts and control the moisture.
4. Put the dried peanuts in a fresh-keeping bag and freeze them in the freezer overnight.
5. The peanuts are more fragrant after being frozen and fried. Heat the pan, add more oil, and fry the peanuts that have been frozen under cold oil slowly.
6. Stir it from time to time during frying to prevent uneven heating of peanuts. Fry until the peanuts are slightly yellow and float
7. Fish out for spare
8. Prepare 2 tablespoons of Chinese pepper and 1 small handful of tree pepper. Cut the tree pepper into shreds and rinse with running water together with the pepper
9. Pour out most of the oil from the fried peanuts, leave about 1/3, and when the oil temperature has dropped to warm, add the pepper and chili shreds
10. Fry slowly on a small fire, because the water has been washed, you can see steam at the beginning of the fry
11. Continue to deep fry slowly until the chili shreds turn from red to yellow. At this time, the chili and Chinese pepper have been fried until they are crispy and fragrant.
12. Pour in the fried peanuts, add salt and turn off the heat
13. Stir-fry evenly. Peanuts are also delicious at this time, but they are not crispy enough and the spicy flavor is not strong. You can wait for the peanuts to cool down and put them in a fresh-keeping bag again, and freeze them overnight
14. The frozen peanuts are not only browner in color, but also more fragrant and spicy. Peanuts are delicious, chili is also very crispy, and pepper can be ground into powder and mixed with vegetables. In short, they are all delicious and not wasted. Absolutely good food to go with wine.
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