2. Soak the peanuts in water before cooking, and wet the peanut skin, because peanuts are easy to carbonize when exposed to high temperature, so that the surface is slightly stained with water, and it is not easy to fry. After that, you must control the water to dry, and it is best to put it on the windowsill to dry it, so as to avoid the oil from bursting when the peanuts are fried with too much water.
3. Put the oil and peanuts together. You don't need too much oil. According to the amount of peanuts, you can pass it. After cooking, it is necessary to shovel constantly, so that peanuts can be heated evenly and gradually ripened; The oil gradually heats up, and the peanuts are evenly heated inside and outside, crisp and consistent, and they are constantly stir-fried with fire, so that the peanuts are cooked quickly and will not paste.
When the color of peanuts turns red, it is necessary to leave the fire, turn it over with a shovel a few times, and use the still hot oil temperature to fry it.
5. Spray half a bowl of white wine before cooking. The fried peanuts not only taste special fragrance, but also stay damp for a week, and they are fragrant and crisp when eaten.