Peanut rice, dried red chili peppers, peppercorns, cinnamon, star anise, allspice, salt, sugar, white wine, oil.

Practice:

Soak the dried red chili peppers in water and set aside.

Peanuts also soaked in water, soaked until the skin of the peanuts can be rubbed off by hand.

Pour water into the pot, remove the peanut skins, pour the peanut kernels into the water, add cinnamon, star anise, sesame seeds and two tablespoons of salt, open the fire.

Boil the peanuts for 10 to 15 minutes, then drain and pick out the spices inside.

Shred the soaked red chili with scissors and set aside. (If you don't like the chili seeds inside, you can wash it with water and strain out the seeds inside.)

Pour oil into the pot, heat the oil to 6 or 7%, pour the peanuts you just cooked into the pot and fry.

While deep-frying, keep turning the peanuts so that they are heated evenly.

Fry the peanuts until they are light and lightly browned, then remove them from the pan and drain the oil.

Pour out the excess oil in the pan, leave a little bit of oil, and then pour in the shredded red pepper and peppercorns and stir-fry.

Steam the peppers until there is no water in the peppers, then pour in the fried peanuts and stir-fry well.

Add a little sugar and salt to taste, stir-fry until the seasoning melts, and finally drizzle a little white wine, stir-fry can be out of the pan.