Ingredients: peanut kernel (raw) 1 000g Accessories: 400g wheat flour seasoning: 250g white sugar, 200g maltose and 25g peanut oil. Practice of sweet and crisp peanuts:1.Heat 250g white sugar and 250g water together, dissolve them into sugar solution, and pour them into a basin for later use. 200 grams of white sugar and flour are mixed evenly for use, and the rest of the flour is put separately. 2. Pick the peanuts, rinse them with clear water, drain them, pour them into the sugar solution and stir them to make them stick to the sugar solution, take them out with a hedge, pour them on the mixed powder of sugar and flour, and shake the basin by hand to make them stick to the sugar surface evenly, and then screen out the peanuts. 3. Pour the peanuts covered with sugar noodles into another basin, and shake the basin by hand to make the peanuts roll and stick the sugar noodles firmly. Then pour the peanuts into the sugar solution again, take them out and pour them into the flour basin. The operation process is the same as above, so that the peanuts are evenly coated with flour and rolled firmly. 4. When the oil is heated to 185℃, add the peanut blank, and when the oil boils, turn it to slow fire, turn it gently, and fry it until it turns brown.