1. Pour a little oil into the pan, add the peanuts, and fry the peanuts over a low heat (be sure to fry the peanuts in a cold pan and cold oil)
2. Serve to the plate and let cool
3. Put the chilled peanuts into a fresh-keeping bag and crush them with a rolling pin
4. Pour an appropriate amount of water into the milk pan and boil it. Add glutinous rice balls (the glutinous rice balls do not need to be defrosted)
5. Soak the cooked glutinous rice balls in cold water, remove and drain the water, and put them in a plate
6. Shred the ginger and wash the wolfberry
7. Pour water, brown sugar, shredded ginger and wolfberry into the milk pot and boil it together, then cook for 5 minutes and turn off the heat
8. Pour into the plate with glutinous rice balls, then
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