Five-spice peanuts

〖Materials〗Peanuts, salt, pepper, star anise, cumin, cloves, cinnamon, bay leaves, angelica, five-spice powder.

〖Method〗Rinse the peanuts with clean water and pick out the bad ones. Add Sichuan peppercorns, star anise, cumin, cloves, cinnamon, bay leaves, Angelica dahurica to the peanuts, and add a spoonful of five-spice powder for more flavor.

2. Pour in boiling water that has not covered the peanuts and soak for 10 minutes.

3. Pour half a bag of edible salt into the pot. Drain the soaked peanuts. You can use kitchen paper to dry the water. Pour in the edible salt and stir-fry. The salt particles will be stained at first. It is more difficult to fry the peanuts. At this time, the peanuts contain water, so just fry them over medium heat.

4. The salt will slowly fall off while frying.

5. When the surface of the peanuts is dry and the salt grains are slightly yellow, reduce the heat to low and continue to stir-fry.

6. Finally fry the salt until the color turns to earthy yellow. We can taste the peanuts after they cool down. If they are fragrant and crispy, we need to continue frying them if they are still a little soft.

7. Use a slotted spoon to filter out the salt and aniseed from the fried peanuts. The remaining salt can be collected and used for stir-frying or for frying peanuts next time.

Weishengju reminds you to soak the peanuts directly in boiling water. If you don’t have aniseed, you can use all five-spice powder or thirteen spices. If you like spicy food, you can also add some chili powder.

2. Drain the soaked peanuts so that the salt will not melt when it comes into contact with the salt.

3. Peanuts have a lot of water in the beginning and can be fried over medium heat. However, after the surface of the peanuts dries, they must be fried over low heat so that the peanuts will not burn.

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