Flour 150g, peanuts 200g, eggs 5g, fresh spicy powder and sugar 15g.

First, put fresh fragrant powder, sugar and salt into flour, then beat in an egg, add a little cooking oil, stir well with chopsticks, add water and stir into flour wadding, then knead into dough, knead for a few minutes, wrap the kneaded dough with plastic wrap and wake up for 20 minutes.

5. After the pan is controlled to dry, pour in the cooking oil, add the cold oil to the peanuts, fry the peanuts with a medium and small torch until they are 80% ripe, and take them out immediately after hearing the crackling sound in the oil pan. At this time, the peanuts are just about eight ripe.

Knead the dough after proofing again, then tear off a small piece of dough, wrap a peanut in it, and knead it flat by hand, and a fish-skin peanut semi-finished product is ready. All fish-skin peanut semi-finished products do the same.

7. After the pot is controlled to dry, pour in cooking oil. When the oil temperature rises to 50% to 60%, add the semi-finished fish-skin peanuts, fry them in medium and small fire until golden brown, then take them out and put them on a plate, and a plate of crispy lazy fish-skin peanuts will be ready.