main ingredient

peanut

15g

auxiliary ingredient

salt

2g

sugar

3g

white vinegar

15g

red pepper

1

pickled pepper

a little. Rinse with boiling water twice and cool for later use

3. Add water (about 4g, except peanuts), white sugar and salt to a small pot, then add white vinegar to boil and turn on the fire to cool for later use

4. Slice red pepper into thick shreds, and change the knife with pickled peppers

5. Add peanuts into the soup, then add appropriate amount of pickled pepper juice and white wine, and put them in a sealed container and put them in the refrigerator for pickling.

2. Peanuts don't need to be boiled, just rinse them with boiling water twice to sterilize them.

3. Rinsing peanuts with hot water after freezing can facilitate peeling.