Ingredients: 2 kg peanuts, 2 star anises, 2 tablespoons salt, 1 piece cinnamon.

1. Wash peanuts with water until there is no sediment.

2. Gently press the front end of the peanut with your thumb and forefinger to make the peanut shell crack a small hole. Press a small hole in all the peanuts in turn, so that it is easier to taste when cooking.

3. Pour the processed peanuts into the pressure cooker.

4. Add water, and the ratio of water to peanuts is1:1.

5. Add a piece of cinnamon and two star anises (if you like heavy flavor, you can add some spices at home, and if you like spicy, you can put a few dried peppers to cook together).

6. Add 4 tablespoons of salt, about 20 grams. A kilo of peanut10g salt is more suitable.

7. Stir the peanuts with a shovel to make the salt and peanuts mix evenly.

8. Cover and cook for 20 minutes. Don't open the lid immediately after cooking, and simmer for another half an hour before opening the lid.

9. Take the peanuts out, control the water and eat them. The rest continues to soak in the juice, and the longer it is soaked, the more delicious it becomes.

Tips:

1. Peanuts must be cleaned until they are soaked in water without sediment, otherwise they will not be salted peanuts but mud peanuts!

2. Before cooking peanuts, gently press the front end of peanuts with your thumb and forefinger, and the peanut shell will split a small hole, so that the taste of soup can easily go inside when cooking, and peanuts can be tasted quickly.

3. Don't pour out the water for boiling peanuts, let peanuts always soak in this juice, and take out some when eating.

4. The peanuts that can't be eaten should be put in the fresh-keeping box and stored in the refrigerator. When stored, some boiled peanut soup should be poured in, so that the peanuts won't dry and affect the taste.