How to fry spiced peanuts:

1. Wash 500 grams of peanuts and drain.

2. Add 20 to 30 pieces of Sichuan peppercorns, 2 to 3 aniseed ingredients, and a small section of dried orange peel or pomelo peel (this can enhance the flavor, so it’s okay not to add it) into the soup pot. Add half a pot of water and bring to a boil. , and cook for about ten minutes, until the flavor of the peppercorns and aniseed ingredients is fully integrated into the water.

3. Add a tablespoon of salt to the water. After it dissolves, it should taste very salty.

4. Add peanuts, wait until the water boils again and the peanuts are fragrant, then turn off the heat. If you like something with a strong flavor, soak it for a while before scooping it out. If you like a lighter flavor, you can fish out the peanuts at this time.

5. Pour 500 grams of salt into the iron pot, drain the boiled peanuts, add them while they are still hot, and mix well. Zanthoxylum bungeanum and aniseed can be added at the same time as the peanuts.

6. Turn on the fire, use a frying spoon to stir-fry constantly, it will take about twenty to thirty minutes, so you need to be patient and careful. Especially when the peanuts begin to turn slightly yellow, be extra careful, lower the heat, take one out from time to time, and let it cool on the side. Try it: if the skin of the peanuts can be easily twisted off and the peanuts are crispy, it means they are ready. , turn off the heat immediately. If the peanut skin can be easily twisted off but the peanuts are still not crispy, continue to stir-fry until the peanuts are crispy.

7. Take out all the fried peanuts, place them in a dry heat-resistant container, and let them cool. Then you can put it into a ziplock bag and seal it, and eat it as you go.