Main ingredients: peanut kernels (raw) 80g, 1 green pepper, 1/4 onion.

Accessories: 1 tablespoon of rice vinegar, 1 ? tablespoons of sugar, 3g of salt, a little dark soy sauce, 3g of monosodium glutamate, vegetable oil.

1, add one tablespoon of rice vinegar in the frying pan, add one and a half tablespoons of sugar.

2, open fire and simmer, simmer until the sugar melts and bubbles, add a few drops of dark soy sauce to adjust the color, simmer into a thick liquid, turn off the fire.

3, frying pan into the cold oil, immediately into the peanut rice, low heat deep frying until the outer skin is brown, immediately turn off the fire, sheng out of the flat cooling. During the frying period to keep turning, so that the peanut rice heat evenly, the color is consistent.

4, out of the pot after the residual temperature will let the peanut rice continue to color, if not timely out of the pot, peanut rice will be "fried over", black, bitter, can not eat. In the plate pad on the absorbent paper, absorb the excess oil.

5. Dice the peppers and onions, put them in a bowl, and add the cooled peanuts.

6: Add 6 spoons of old vinegar, 3g of salt and 3g of monosodium glutamate (MSG), mix well and serve.