practice 1: peanuts, bamboo shoots, preserved plums, dried peppers, star anise, fragrant leaves, cinnamon, salt, soy sauce, soy sauce and rock sugar. Wash and drain the peanuts, remove the shell from the bamboo shoots, cut into pieces, blanch and pick them up. Put a proper amount of water in the pot, put dried Chili, cinnamon and star anise, put soy sauce (ratio 1:1.5) and put a little rock sugar. After boiling, continue to boil for 1 minutes.

then move it to a pressure cooker, and add peanuts, bamboo shoots and prunes. Boil the pressure cooker for 4 minutes, then turn to low heat for 1 minutes, then turn off the heat and stew for 3 minutes to ensure that there is still some soup. Open the pot, fire, and drain the remaining soup with it open. Then move to the wok and continue to dry a little with low heat. Finally, put it in a bamboo sieve, spread it out, and dry it to eat.

method 2: 25g of peanut kernel, 1g of soy sauce and 5g of sweet noodle sauce. After airing the peanuts a little, winnow them, pick out the sundries, stir-fry them in a pot with fine sand, and stir-fry them with low fire to achieve crispness and whiteness after peeling. Mix the sweet noodle sauce and soy sauce evenly, put them in a jar, then pour in the fried peanuts and stir well. Soak the sauce for 3 days and serve.

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