Soaked peanuts can be boiled for five to ten minutes and then soaked for two hours for flavor. For unsoaked peanuts, cook for about 15-20 minutes. Don't boil the peanuts too long or they will be soft and tasteless, but older people can boil them longer. When the peanuts are cooked, salt them before serving.

A, boiled peanuts practice:

1. Prepare 2 pounds of peanuts, 2 star anise, 2 spoons of salt, 1 piece of cinnamon, and then rinse the surface of the peanut sediment, must be clean, otherwise it will affect the taste.

2. Then press the front end of the peanut with your finger to open a small opening. The purpose of this is to make the peanuts more flavorful, and then pour it all into the pressure cooker.

3. Pour in water in the same proportion as you did for the Cheng Hua, then add a piece of cinnamon and two star anise. If you like to eat spicy, you can also add a few dried chili peppers, and then add salt. Generally a pound of peanuts with ten grams of salt.

4. Stir well, cover the pot and cook for 20 minutes. After cooking, do not open the pot immediately. Simmer for 30 minutes and then open the pot again. Fish out the peanuts and control the water.

5. Eat as much as you can dig how much is best. If you haven't eaten it all, soak it directly in the soup, it will be more flavorful.