1, fresh peanuts, soak in water for 10 minutes, then scrub clean and pick out the rotten ones while washing. Wash and drain.

2. Don't be too dry when draining. When it is a little wet and moist, put it in the cauldron. Add salt to peanuts according to the ratio of 10g salt. This step can be padded like a wok and the salt can be stirred evenly. The key is to mix directly without hands, so as not to wash your hands. If you can't mat, then start, stir well. Cover peanuts and marinate for more than 10 hour, which can be marinated the night before and steamed the next day. If you think about it in the middle of curing, you can turn it over and repeat it several times.

3. Steam the pickled peanuts in water, add more water, steam for one hour on medium fire, and take out a peanut to taste. It's nice to have a small face when the peanuts are ripe. Take out the steamed peanuts, spread them on a clean dustpan to dry, and then take them away.

4. If you don't like to eat too dry until the peanut shell is dry and white, you can collect a breathable bamboo basket. If you like to eat dry food, you can bask in the sun for one more day. The more you eat, the more chewy you are. The more you eat, the more you want to eat