(1) Cold oil pot method: Pour some oil into the pot, then pour in the peanuts, gradually heat until the peanuts are about to change color, stop heating, and quickly remove the peanuts That's good. The peanuts fried in this way do not change color or peel, just like fried ones.

(2) Stir-frying method with salt: Use salt instead of sand to fry peanuts and melon seeds. It is not only clean, has good color and fragrance, but also is not easy to burn.

(3) Dripping water frying method: Put the peanuts into the pressure cooker. It is best to add a few drops of water to less than 1/3 of the pressure cooker volume. Wet the peanuts slightly, cover the pot lid, and do not limit the pressure. valve. Put the pot on the fire and heat it. When the air vent on the pot cover comes out, adjust the bottom fire to just enough to reach the bottom of the pot. Use your hands to make bumping motions, bumping once every 1 to 2 minutes to stop the gas from coming out. Start to stir 3 to 4 times (about 7 to 8 minutes), then take the pot off the heat and let it cool naturally for 7 to 8 minutes before opening the lid and eating. The peanuts fried in this way are not burnt or black, the heat is even, and the peanut kernels are crispy and delicious.