1. Main ingredients: appropriate amount of peanuts.

2. Accessories: appropriate amount of spicy millet, appropriate amount of dried chili, and appropriate amount of garlic.

3. Ingredients: appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of Sichuan peppercorns, appropriate amount of pepper, appropriate amount of MSG, appropriate amount of salt.

4. Soak the peanuts in water for about 1 hour.

5. Put an appropriate amount of boiling water in an open container, chop an appropriate amount of garlic and pickled peppers, add them, mix and cool.

6. Rinse the soaked peanuts with clean water. Add appropriate amount of water, salt, star anise, cinnamon, bay leaves and other ingredients into the pot, bring to a boil over high heat, and cook over medium heat for 20 to 30 minutes.

7. Use a slotted spoon to remove the aniseed after cooking.

8. Rinse the peanuts with cold boiled water and cool for later use.

9. Add an appropriate amount of Sichuan peppercorns and pepper powder to the pepper pickling water, and then add peanuts evenly. If there is too little water, add cold boiled water or mineral water until the peanuts are covered. Pack it in a closed container and put it in the refrigerator, and you can eat it after one night.