1, in the pot to boil a sufficient amount of water, water boils, immediately pour peanuts all in.

2, 30 seconds later, the peanut skin wrinkled, immediately fish out.

3, with the thumb and forefinger rub off the peanut skin one by one, it is best to find a few more people together.

4, dried chili peppers with water to wash and dry, and then cut into julienne.

5, in a cold pan without water pour peanut oil, never use vegetable oil, and then into the peanut kernels, with medium-low heat, stirring constantly.

6, when the pot peanuts darken in color, the aroma, shoveling will make a crisp sound when the sheng out, cool.

7: Leave 1 tablespoon of the oil in the wok and let it cool, then put the peppercorns in so that the oil sticks to them and let it sit for 5 minutes.

8: Turn on low heat, sauté the peppercorns, then add the dried chili peppers and sauté.

9, under the fried peanut kernels, seasoned with salt, cumin powder, fine chili powder and five-spice powder, continue to stir-fry over low heat for 1 minute, that is, sealed and stored for 2 days more delicious.