400g red skinned peanuts

Seasoning: 300g vinegar

Sugar, sesame oil, soy sauce, green onions, etc.

Method/steps

1. Fry the peanuts until cooked;

2. Wash and shred the lettuce, dice the dried fragrant lettuce, and mince the green onions;

3. Take a container, add balsamic vinegar, sugar, sesame oil, soy sauce, and green onion and mix well to make a juice; set aside;

4. Pour oil into the wok, add peanuts when the oil is still cold, and stir-fry continuously with a spatula to ensure that the peanuts are evenly heated. When the skin changes color slightly and the fragrance comes out, you can take it out, or you can Judging by the sound, if there is a buzzing sound, it is OK. If you continue to fry it, it will probably become mushy. If you still find it difficult to grasp, you can take a peanut and pinch it with your hands. The skin and flesh can be separated. It means the peanuts are cooked;

5. Take a trumpet-shaped bowl, put shredded lettuce and dried fragrant dices on the bottom, put fried peanuts on it, pour in the prepared juice, mix well and serve.

6. Add minced chives, minced coriander, minced onions, diced cucumbers, and the prepared sauce to the cooled peanuts, stir evenly and serve.

Precautions

Never add salt when making; when choosing a container, choose glass, and the bottle should be clean and dry; store it in a dark place.

Half a catty of raw peanuts with skin, half a catty of high-quality vinegar (note that you must choose brewed vinegar, do not use prepared vinegar), and a sealable container. Wash the peanuts, dry them, put them in vinegar, seal them and soak them for 7 days (you can eat them after 7 days, but they can also be soaked for more than 7 days. The longer the time, the better).

After soaking, you can continue soaking in vinegar, or you can take out the peanuts and dry them in the sun for storage.