Practice: 1. Soak peanuts with full granules in hot water at 70℃ ~ 80℃ for 2 ~ 3 minutes to remove red skin and astringency.
2. Take the peanuts out of the hot water, add the pepper powder and fine salt, stir them evenly, and put them in a ventilated place 12 hours to volatilize some water.
3. Pour the peanuts into the pot, and the shovel keeps turning outwards close to the bottom of the pot. The faster the better. Sonic boom will be sent out in 2-3 minutes. Immediately after the sonic boom, the pan is cooled.
Features: crispy and salty.