5 kg of raw walnut kernel, 0 kg of fine salt/kloc-0, 0.25 kg of coarse salt and 0.25 kg of pepper noodles.

2. Make:

Pour the fine salt and raw walnut kernels into an iron pan, stir-fry with strong fire, and make the fine salt penetrate into the cracks by using the characteristics that the seams of walnut shell crack when exposed to heat. After frying, soak it in salt water mixed with pepper noodles to make the nuts absorb their taste, then take it out, drain the water, and then fry it again until it is dry. When frying again, stir-fry with strong fire first, then stir-fry with slow fire until all the moisture on the surface of walnut evaporates, and then stir-fry until the nuts are ivory-colored. Stir-fry should be turned constantly to avoid uneven raw and cooked. The surface of the fried walnut is slightly white with salt frost, and 100 kg of hickory is not less than 95 kg after being fried. Salt-pepper walnut kernel is full, easy to peel, crispy and slightly salty when eaten.