Ingredients

Recipe calories: 745 (kcal)

Main ingredient

250 grams of peanuts

Methods/Steps

Peanuts soak for two to three hours

Peanuts are peeled, separated into two separate petals, and drained of water (the water should always be drained)

Put into a self-sealing bag and place in a refrigerator freezer for roughly more than 10 hours

Dry chili pepper cut into julienne (ready to use accessories)

Peanut oil into a non-stick pan, cold oil under the peanuts, frying slowly over medium heat (be sure to use peanut oil, cold oil in the pan, peanut oil frying peanuts do not eat the oil)

The color is slightly browned from the pan to control the oil

Pot to leave a small amount of oil, roasted pepper chili pepper

Peanut into the rapid stir-frying

Pour a spoonful of peanut oil into the pan and stir-fry

Then add a spoonful of pepper chili pepper and stir-fry. p>

Put in a spoonful of red oil chili, sprinkle a little salt, stir fry evenly. (If you don't have red oil chili peppers, you can use roasted peppercorns and chili peppers to make powder instead.)

Out of the pot, spicy and crispy

END

Note

One: Peanuts must be controlled and dried;

Two: Peanuts should be frozen through;?

Three: frying peanuts in a cold pan with cold oil, and then turn on the medium heat to fry;

Four: use a non-stick pan to reduce the amount of oil.?