Required ingredients: peanuts, green onions, carrots, ginger, pepper, fennel, salt, monosodium glutamate, sesame oil and edible oil.

1. Soak peanuts in clean water for two hours, and peanuts will fully absorb water. Peanuts will swell after soaking. When the surface turns white, you can take it out, replace it with a basin of clear water, and then take it out to control the water for later use.

2. Add enough water to the pot, pour peanuts into the pot, add chopped ginger slices and green onions, and then add a handful of pepper, a handful of fennel and a proper amount of salt. These five seasonings are indispensable. This is the seasoning commonly used by experienced masters for 30 years. Without one, the taste changes. Cover it and bring it to a boil. When there is a lot of foam, uncover the lid, skim off the foam, and then turn the heat down for about 20 minutes to turn off the heat. After turning off the fire, don't take the peanuts out in a hurry, wait for them to cool down slowly.

3. When the peanuts are cold, take them out and control the water. At the same time, take out all seasonings, wash them with clear water, control the water again, then blanch diced carrots, cucumbers and other ingredients with boiling water, then put them together with peanuts, sprinkle with a little salt, monosodium glutamate and sesame oil, stir them evenly, and plate them.

Delicious boiled peanuts are ready, and the method is very simple, that is, some details need to be mastered in the production process, especially all the seasonings used are indispensable. This 30-year-old method shared by the master made boiled peanuts taste just right, not only delicious, but also fragrant. Try this method!