Super like to eat alcoholic peanuts, I did not expect to be able to do it myself ~ Super delicious! !
Add a bowl of water to the pot, add a few peppers, add water to the peanuts and cook for about a minute. The peanut skin shrinks.
Pour the peanuts and water together in a bowl, then peel the peanuts, peel them off and put them back in the bowl. This time just soak the peanuts.
After peeling off the skin, the peanuts generally rise up. At this time, the water is poured off, and the peanut water is sucked dry with kitchen paper and frozen in the refrigerator for more than one hour.
Pour the oil into the pot, open a small fire, add peanuts when the heat is 50%, slowly deepen, and then remove it after slight discoloration.
After the oil is hot, the peanuts are re-fried for the second time. After the surface is golden, remove the oil.
Leave a little oil in the pot, add pepper and dried chili (cut into silk), add fried peanuts and stir fry, and finally add salt and a small amount of sugar to taste. If you want to eat more flavor, you can add some pepper noodles and chili noodles.
1. Put in the refrigerator to make the peanuts more crisp. 2. The first fried peanuts are slowly deep-fried with a small fire. Generally, Peng Pengsheng will be blown for another minute or two. I don't know if I can't see it. 3. The re-explosion time is short, and it can be fished out after discoloration. Don't worry about not being able to continue to fry, it is likely to be fried.