Method 1: Wash the peanuts. Leave it outside in the sun for a day to make it easier to peel the peanut shells. When you peel the peanuts, keep the red skin on them. Pour in mature vinegar or rice vinegar to cover the peanuts. Cover and seal, and place in the refrigerator or a cool place for 7-10 days. It will be soaked in a week. At this time, the peanuts will be coated with vinegar, and when you bite them, it will feel like peeing on beef balls.

Method 2: Wash the peanuts and soak them in water overnight. Rinse with clean water and pour into the pot of boiling water. Cook over high heat for 2-3 minutes. Pour into a drain basket and drain. Remove the cloves from the garlic cloves. Cut into small slices. Pour the drained peanuts and garlic cloves into an anhydrous, dry glass bottle; add an appropriate amount of soy sauce. Pour in balsamic vinegar. The amount of balsamic vinegar and soy sauce should just cover the peanuts. Close the lid, seal and soak for more than 24 hours.

Method 3: Wash the prepared peanuts first and dry them. Stir-fry the peanuts in the oil pan until the peanuts change color and become crispy, take them out and let them cool. Stir the vinegar and sugar in a bowl. Then add refined salt to make a sweet and sour juice. Spread the sauce over the peanuts, sprinkle with garlic and chopped green onion, stir evenly and serve.

Method 4: Soak the peanut kernels in water in advance and soak them for a day. Soak the peanuts and take off their red coat. Cut the bell pepper into small circles, put it in a bowl, add the peeled peanuts, pour in mature vinegar, add a little sugar and salt, pour in fresh bell pepper, let it sit for a while, and then it is ready to eat.