Heat the pan to cool the oil, immediately put the peanuts into the pan, keep the fire low, stir-fry the peanuts a few times, oil them evenly and soak them for about 2 minutes. Then turn to medium heat and stir fry quickly. Drain the oil and take it out and put it on a plate. If you want to keep crisp for a long time, the key is to use a bottle cap of high-alcohol 1, gently pour it on the peanuts in the plate, pour it evenly, and spray it with a spray bottle.

Steps:

1. Picking out rotten and germinated peanuts and soaking them in boiling water for 2~3 minutes can not only be cleaned, but also be one of the key points to keep crisp after frying.

2. Take out the peanuts, spread them out and control the moisture. It is best to dry them until there is no water on the surface, so as not to burst the pot when frying.

3, hot pot cold oil, that is, heat the wok, immediately add 2 tablespoons of oil, then immediately put the peanuts into the pot, keep the fire low, stir fry the peanuts a few times to make them evenly oil, then spread out, soak and fry for about 2 minutes.

4. Then turn to medium heat and stir fry quickly until the peanuts crackle slowly until the crackle is dense. Turn off the fire immediately and continue to stir fry with the remaining temperature in the pot.

5. Drain the oil and put it on the plate, and the frying process ends here.

6. If you want to keep crispy for a long time, the key is to use a bottle cap with a high degree of liquor 1 and gently pour it on the peanuts in the plate. Pour it evenly and spray it with a spray bottle.