Raw peanuts with shells, dried red peppers, prickly ash, fragrant leaves, ginger, mint leaves, salt, fennel and cinnamon

Practice:

1. Wash the peanuts and cut a small hole at one end.

2. Wrap the spices in gauze and tie them tightly.

3. Put water in a pot. After the water boils, add peanuts, ginger slices, peppers, mint leaves, spice bags and appropriate amount of salt.

4. Boil on high fire and simmer on low fire for half an hour.

5. After turning off the fire, soak the original soup until it is cool.

Tips:

Small nagging: 1 There is a lot of fresh peanut paste, so be sure to wash it several times to avoid the smell of mud when eating.

2. The trick to make peanuts more delicious is to open a small mouth at one end of peanuts, so that they will taste better when cooked. Don't bother, delicious is the ultimate goal.

3. The peanuts that can't be eaten still need to be soaked in soup for preservation. After being refrigerated in the refrigerator, the taste will be even better the next day.

Materials:

Peanut amount, salt amount, water amount and 2 aniseed.

Practice:

1. Wash the soil of fresh peanuts, pour peanuts into the pot, add water without peanuts, add salt and aniseed, and cook for 15 minutes.

Tips:

Be sure to wash the soil. After cooking, you should stew it for 1 or 2 hours before eating it, which will make it more delicious.

You can also dry the cooked peanuts in the sun, which will have a different flavor. You can try it!

Ingredients: a catty of fresh peanuts with shells, two star anises, a section of cinnamon, three or four slices of fragrant leaves, 5g of fennel, 5g of pepper and a proper amount of salt.

Practice: 1, wash the peanuts, pour them into the soup pot, and soak them in water for ten minutes.

2. Put all the aniseed in, add salt, turn to low heat for 30 minutes after the fire is boiled, and don't take it out immediately after turning off the fire. It is best to soak it for an hour or two, which is conducive to better taste.