2. Frying pan clean without water and oil, 1kg of peanut rice directly into the pan for stir-frying.

3. Stir frying with low heat, so as not to directly fry the peanuts paste.

4. When the peanuts are fried, there is a slight ringing sound, and then stir-fry for 1 to 2 minutes, the peanuts began to peel themselves can be turned off the fire to start the pot.

5. Sheng out of the peanuts can be cooled for a while, to be cooled with a hand gently rubbed can be peeled off the peanut skin.

6. You can make the peeled peanut skin shake out by bumping the plate, the third peeled all the peanut skin.

7. Wash the pot, add 400g of water and 400g of icing sugar, icing sugar cold water in the pot, turn on the heat, the icing sugar simmering, in the process of simmering sugar water should be stirred constantly, so as not to stick to the pot.

8. The amount can be increased or decreased according to the amount of your peanut rice.

9. When the icing sugar is all simmering and slightly sticky, you can reduce the heat to low and add the peeled peanuts, and stir-fry over low heat.

10. Stir-fry time two or three minutes, when the sugar and peanut rice completely integrated and peanut rice coated with a layer of white crystalline sugar can be started.

11. Sugar-coated peanuts will be ready, cooled peanuts will become crispy, pay attention to try to spread the peanuts easily cooled fast and more crispy.