If you cook in an ordinary pot, you can first boil it with high fire, then turn to medium fire for 20~30 minutes, then turn off the fire, and then let the peanuts stew in the pot for about 1 hour, so that the salt can fully penetrate into the peanuts. This boiled peanut tastes sweet, fragrant and salty, which is very good! Wash peanuts with clear water, then pinch each peanut into small mouths, pour water into the pot, add salt and seasoning packets without peanuts, cover, bring to a boil with high fire, and turn to medium heat to continue cooking for 20 minutes. After turning off the fire, continue to soak for 2 hours before eating, and the taste will go in.
Put peanuts in a clear water pot, add salt monosodium glutamate, and the salt taste should be focused, so the taste will be stronger. The fire is boiling. Turn down the heat and stew for 20 minutes. Remember that water must cover peanuts and you can make more. Then put the seedlings to simmer for an hour, first wash the peanuts, put water in the pot, add peanuts, and then add star anise, cinnamon, aniseed and salt. If you like spicy food, add a little pepper, cover the pot and stew for 30 minutes. One is to press it with a pressure cooker, and the other is to put it in your favorite place. That must be to make authentic hometown flavor to be delicious. First of all, I personally think that peanuts should be pickled with my mother's own Chili and bean paste, and then add some salt and chicken essence (my mother likes to use monosodium glutamate).