Spicy peanuts

1

Prepare the materials for 50 grams of salt, 15 grams of vanilla, 20 grams of pepper, a slice of chili

2

Salt, five perfumes, peppers, peppers in the pot and boil

3

Peanuts pour into the pot and boil for two minutes

4

It's a kung fu job

5

Frozen peanuts are taken out with cold oil, little sparkling peanuts, shovels constantly stir, when peanut colours turn white, turn to fire in the middle, a little bit snapping, because there's no skin, it's a slight sound, it's time for the fire to turn off in one minute, preheat to come out

6

The oil in the pot is pouring out, not washing the pot, fragrance, and chili

7

I'll be fine if I drop a fried peanut for a second

8

Fryed peanuts, cold and cold, and a bag cold for 1-2 days

1. The most troublesome part of this recipe is peeling the peanuts; it takes a long time, but it must be done. I once skipped peeling them out of laziness, and the texture wasn't as good. If you really dislike peeling them, you can buy peeled peanuts directly at the market. 2. When stir-frying at the end, pour out all the oil from the pan. Even if you pour it all out, the residual oil at the bottom is enough to sauté the Sichuan peppercorns and chili peppers; using too much oil will make the dish greasy. 3. The stir-fried peanuts will become crispy once they cool down, but they won't be very numbing or spicy yet. After refrigerating for 1-2 days, the numbing and spicy flavors will infuse, making the peanuts numbing, spicy, savory, fragrant, and crispy, with a layered texture and a wonderful taste.