Main Ingredients

Peanut Kernels (Stir-Fried) 2 lbs

Seasoning

Salt

15g

Scallion

1 stick

Peppercorns

1 large handful

Fresh Peppercorns

1 large handful

Red Bell Pepper

10-15 pcs

Chili powder

1 tablespoon

Sugar

30 grams

Huang Feihong Spicy Peanuts Directions

1. Put the salt, sugar, red peppercorns and half of the chili peppers in a pot, add a cup of water, and boil it for 10 minutes to turn off the heat. Cooked spicy juice about 150ml. (I forgot to cut a little, the whole pepper together to cook drops, the flavor also came out)

2. When the spicy juice is not hot, put the skinless peanuts into the mix. About 30 minutes, the spicy juice is basically into the peanuts. At this time, taste the saltiness, taste not enough if you add more

3. frying pan put 50ml of oil, with low heat to the green peppercorns, shredded green onions (I cut the onion section, frying after picking out the drop) and the other half of the chili pepper stir-fried incense. Add a tablespoon of Korean chili powder or Paprika if you want the finished product to have a nice color

4. Drain the excess water from the peanuts and pour them into the wok and mix well. You can keep the peanuts in the wok until they are crispy, or you can roast them in the oven. I microwave them and turn them in batches. (I turned in three batches, 30 seconds each time, toss and turn again, turn 5-6 times is almost, in the middle of a rush, the time extended to 40 seconds, the result is to turn the paste, so do not be too much trouble slowly turn ha! (When the peanuts are cold, they will be crispy)