Seasoning salad oil 250g salt 400g monosodium glutamate 20g soy sauce 10ml sugar 20g liquor 20ml.

working methods

1. Wash the prickly ash, cut the prickly ash, slice the carrot and fresh ginger, and mix well in the pot.

2. Cut garlic into large pieces and mix well. Add salt, salad oil, soy sauce, sugar, monosodium glutamate and wine, then mix well and marinate for three days. Turn three times a day.

3. Wash the peanuts and put them on the curtain for dry steaming, then soak them in exothermic water for half an hour, and then take them out and drain them.

4. Put the peanuts at the bottom of the pepper that has been emasculated for three days and stir evenly after one day.

5. Stir once a day for the first two weeks and once every two days for three weeks. After three weeks, it can be eaten in a jar for a long time.