【 Materials 】 Peanut, salt, pepper, star anise, fennel, clove, cinnamon, geranium, angelica dahurica and spiced powder.

[Practice] Wash the peanuts with clear water and pick out the bad ones. Add pepper, star anise, fennel, clove, cinnamon, geranium and angelica dahurica to peanuts, and add a spoonful of spiced powder to taste better.

2. Pour in boiled water without peanuts and soak for 10 minute.

3. Pour half a bag of edible salt into the pot and drain the soaked peanuts. You can dry the water with kitchen paper and pour it into edible salt to stir fry. At first, salt particles will stick to peanuts, which is more difficult to fry. At this time, peanuts contain water, so stir-fry with medium heat.

4. Stir-fry the salt granules, and the salt granules will slowly fall down.

5. When the surface of peanuts is dry and the salt particles are slightly Huang Shi, change the fire and continue to stir fry.

6. In the end, it was almost the same until the color of the salt turned khaki. We can cool peanuts and taste them. They are fragrant and crisp. If they are still soft, we need to continue frying.

7. Use a colander to filter out the salt and aniseed of fried peanuts, and the remaining salt can be collected, which can be used for cooking and can also be used for frying peanuts next time.

Tang Shengju reminds you to soak peanuts directly in boiling water. If there is no aniseed, you can use all spiced powder or thirteen spices. If you can eat spicy food, you can also add some Chili powder.

2. Drain the soaked peanuts so that the salt won't melt when it touches the salt.

At first, peanuts contain a lot of water, so they can be fried with medium fire, but when the surface of peanuts is dry, they must be fried with low fire, so that peanuts will not be burnt.

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