Ingredients: peanut (raw)1000g, seasoning: salt100g, garlic100g, star anise10g, pepper10g, fennel seed10g.

Step: Peel and mash garlic, and put it in a container with pepper, star anise, fennel and salt. Add enough boiling water to soak all peanuts, then pour the washed peanuts into water, cover them and soak for 2-3 hours, then take them out and spread them out to dry.

Put the clean sand into the pot, stir-fry with high fire, then pour in the dried peanuts, stir-fry until they crack, stir-fry with low fire for a few minutes when the peanuts are easy to peel with your fingers, and sieve out the sand to get the finished product.

Exercise 2

Main ingredients: peanuts, auxiliary materials: carrots and celery, seasoning: 2-3g of salt, 2-3 pieces of star anise, 0/piece of cinnamon/kloc, 2-3 pieces of onion, ginger and fragrant leaves.

Practice: Pick peanuts and soak them in warm water for two hours. Wash carrots and celery and cut into dices. Add enough water to the pot, add salt, star anise, cinnamon, onion ginger and fragrant leaves, and bring to a boil. Turn the heat down, pour in the soaked peanuts and cook for about 30 minutes until the peanuts are soft and rotten. Drop a little oil into the pot, add diced carrots and celery in turn, and simmer for 3-5 minutes.

Pour the cooked diced vegetables and raw flowers into a container, add sesame oil and vinegar according to personal taste and mix well. It will taste better after refrigeration.

Exercise 3

Ingredients: a catty of peanuts, two handfuls of refined salt, one piece of pepper, one piece of aniseed, half a piece of cardamom and three pieces of ginger.

Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating.