Method 1

Ingredients: 1g of peanut kernel, seasoning: 1g of salt, 1g of garlic, 1g of star anise, 1g of pepper and 1g of fennel seed.

step: peel garlic, smash it, put it into a container with pepper, star anise, fennel and salt, add enough boiling water to soak all peanuts, then pour the washed peanuts into water, cover and soak for 2-3 hours, then take it out and spread it out to dry.

put the clean sand grains into a pot, stir-fry them with high fire, then pour in the dried peanuts, stir-fry them until they crack. When the peanuts are easy to peel with your fingers, stir-fry them with low fire for a few minutes, and sift out the sand to get the finished product.

method 2

main ingredients: peanuts, auxiliary materials: carrots, celery, seasoning: 2-3g of salt, 2-3g of star anise, a section of cinnamon, 2-3g of onion, ginger and fragrant leaves.

practice: clean the peanuts and soak them in warm water for two hours. Wash carrots and celery and cut them into dices. Add enough water to the pot, add salt, star anise, cinnamon, onion ginger and fragrant leaves, and boil over high fire. Turn to low heat, pour in the soaked peanuts and cook for about 3 minutes until the peanuts are soft and rotten. Drop a little oil into the pot, add diced carrots and celery in turn, and simmer for 3-5 minutes.

put the cooked diced vegetables and peanuts into a container, add sesame oil and vinegar according to personal taste, and mix well. It will taste better after refrigeration.

method 3

raw materials: a catty of peanuts, a couple of refined salt, a penny of pepper, a penny of aniseed, half a penny of cardamom and three slices of ginger.

method: clean the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, ignite, add salt, pepper, aniseed, cardamom and ginger, add peanuts and cook them, pour the soup into the pot, and take them out and serve.