Peanut: 2 kg of edible salt: 800g of star anise: 3 handfuls of fragrant leaves: 1 handfuls of pepper: 1 handfuls of onion: 1 piece of ginger: 2g of spiced powder: 6g of sugar: 1 spoon of cinnamon: 2 pieces.

Practice:

1: All the ingredients are ready. Put the peanuts into a pot, rinse the surface dust with clear water, and then soak them in appropriate amount of water for 20 minutes. Clean the ginger, and take 2g and cut it into ginger slices for later use.

2. Take out the soaked peanuts and put them in a bowl, pour in the sliced ginger, 5g of spiced powder and 1 spoon of white sugar, and grasp them by hand until each peanut is evenly wrapped with a layer of seasoning.

3: Wash the onion and cut it into onion segments with a knife for later use.

4: Pour 800g of edible salt into the pot, 3 handfuls of star anise, 1 handful of pepper/kloc-0, 1 handful of fragrant leaves/kloc-0, chopped shallots and 2 handfuls of cinnamon.

5: Pour the prepared peanuts into the pot and stir fry on low heat.

6. After the peanuts are fried for 5 minutes, each peanut is evenly covered with a thick layer of edible salt. Now, the surface of the salt is wet because of the soaking of peanuts. At this time, the resistance to stir-frying peanuts is relatively large and tired.

7: After the peanuts are fried for 15 minutes, the salt wrapped on the peanuts begins to fall off, and the salt at the bottom has begun to decrease. At this time, the resistance to stir-frying has gradually decreased, and it is easier to stir-fry than in the 5-minute state.

8. After frying for 30 minutes, the peanut skin has been fried dry but the inside is still wet, the resistance to frying is basically absent, and the salt begins to turn yellow. At this time, the salty taste of peanuts is basically stable, and the salt plays a heating role, but at this time, we must pay attention to the frying temperature and stir-fry frequently, and carefully fry the peanuts.

9: When frying for 40 minutes, take a few peanuts from the pot and let them cool, and then taste if the taste is crisp. If it is not crisp, continue to stir fry.

10: After frying for 50 minutes, the salt has turned brown, and the seasoning has become very dry. A thin layer of edible salt is hung on the surface of the star anise, turn off the fire, filter out the excess edible salt with a colander, and put it in a plate to cool.

Tips:

1: When frying peanuts, you must turn them frequently to prevent the skin from getting burnt and the inside is still wet.

2. The whole fire is small to prevent the skin from being burnt and the inside is still wet.

3. Peanuts must be fried dry, which can prolong the shelf life.

4. The inexhaustible spiced peanuts are stored in sealed cans to prevent moisture regain, affect the taste and reduce the shelf life.

5: Ginger powder can replace ginger slices at home.

6. Peanuts are soaked for frying. The ingredients and salt can penetrate into peanuts and are not easy to paste when frying, but don't soak for too long, otherwise the frying time will be extended.