Half a pound of peanuts, soaked in cold water for 4 hours, peeled and drained, put in the refrigerator overnight, pour oil into the pot, pour the cold oil into the peanuts and fry slowly over low heat, stirring while frying , fry until the peanuts float and take them out. The removed peanuts do not need to be cooled. Put them in the oil pan and fry them again. After frying the peanuts until golden brown, drain the oil and take them out. Leave a little oil in the pan and stir-fry the dried chili peppers and Sichuan peppercorns. When fragrant, pour in the peanuts and stir-fry evenly over low heat. Add one spoonful of sugar and two spoons of salt, stir-fry evenly and serve.