2. Raw material treatment (1) Dissolve sugar in warm water at 60 ~ 70℃ for later use. (2) Mix dry flour and baking soda, and add salt. (3) Pour the peanuts fried to 80% maturity into a large basin with a diameter of 50 ~ 60 cm, melt the sugar water with a rice spoon (about one spoon is enough) and wet the peanuts. One person pours the sugar water and the other carries the basin. You can spread a sack on the floor to cushion the bottom of the basin, and shake the basin while pouring the sugar water, so that the sugar water will be evenly poured on the peanuts instead of condensing on the bottom of the basin. (4) After stirring evenly, start to sprinkle starch on peanuts, just like stirring sugar water, pour a little sugar water, shake well, immediately sprinkle a layer of starch, and so on until peanuts are stained with half a millimeter of starch, pour half a spoonful of cooking oil with a spoon, and stir evenly. Spread the mixed peanut beans on a chopping board or in a large container to avoid sticking together.
3. Stir-fry: When the oil is poured into the blue smoke, pour two bowls of green embryos at a time and stir constantly to prevent the peanut beans that have sunk into the bottom of the pot from being fried black. When they fry until the oil surface is Huang Shi, take them out immediately and put them into the second green body. This is repeated until the frying is over.
4. Mix the remaining sugar water with peanuts, then put a bowl of sugar on it and boil it into syrup (keep about 300 grams of water). Lift the sugar water poured out of the spoon into a glass filament instead of dropping it drop by drop. At this time, all the pepper powder, thirteen spices powder and Chili powder are poured into the boiled syrup and stirred. Pour the fried peanut beans and spicy materials into a cauldron or a cauldron and stir them evenly, then put them in a large container and spread them to dry, and stir them once for 10 ~ 20 minutes to get the finished product.