Crisp spicy peanuts(su xiang ma la hua sheng mi )

Crisp spicy peanuts

Introduction:

"When I cook for the first time after I get married, my husband and mother-in-law love to eat although my arms are scalded with oil, so I will continue to cook in the future."

Production steps:

Step 1: raw materials

Step 2: wash the peanuts

Step 3: 1 spoonful of pepper, 2 spoonfuls of pepper, 1 spoonful of fennel, 2 spoonfuls of star anise, 2 spoonfuls of salt, 1 spoonfuls of 13 spices. Bring to a boil, add peanuts and cook for 2 minutes.

Step 4: peel peanuts and refrigerate for one day

Step 5: put the peanuts under the cold oil, and pay attention to stirring during heating, so as not to paste the peanuts where they stick to the pot,

Step 6: all the peanuts are floating, and the color is yellowish. You can fish them out

Step 7: leave a little oil in the pot, add a spoonful of pepper, two spoonfuls of pepper, one spoonful of salt, stir fry, pour in peanuts, turn evenly.

Step 8: the prepared peanuts are crisp after cooling, but they are not very spicy. If they are put into the fresh-keeping box and taken out for two days, they are really crisp and spicy

Materials required:

Peanuts: 500g

Pepper: two teaspoons

Chili: four spoonfuls

Fennel: a spoonful

Star anise: two

Clove: two

Thirteen spice powder: 1 teaspoon

Three spoons of salt

Note: it's too troublesome to peel peanuts, so be patient. When frying peanuts, the oil will break into your hands, so be sure to use a paper towel to suck up the water on the peanuts,

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Su Xiang Ma La Hua Sheng Mi