1. Buy a bag of walnuts.
2. Peel off the shell.
3. Boil them in boiling water for one minute and drain.
4. Salt and pepper and saute over low heat.
5. Pour in the drained walnuts.
6. Stir-fry repeatedly until dry and crisp.
7. Don't eat too much, always keep the heat low, and don't be greedy with salt and pepper.
History of Peppered Walnuts:
About one hundred and ten years, about the earliest historical origin of peppered walnuts, can be traced back to about one hundred and twenty years of Xi'an Hui Fang, the main use of thin-skinned walnuts produced in Xinjiang, and the local Hui Fang unique halal seasoning super-value and become.
The second Opium War, Cixi fled the capital to Xi'an, had ordered the then Shaanxi Daotai Liu Lunxiang to offer pretzel walnuts, y loved by Cixi, returned to the capital, but also had taken away a chef surnamed Bai Hui Fang!