|Peanut meat||300 grams|
|seed powder of Chinese prickly ash||Appropriate amount|
|Peanut oil||500 grams|
|time consuming||Twenty minutes|
Wash the peanuts and beat in an egg. Add salt, pepper and mix well.
Put in flour, not too much at a time, less can be put in.
Let each peanut rice be evenly coated with flour.
Put oil in the pan and heat it for 5 minutes.
Put in peanuts and fry slowly over medium heat. The fire should not be too big.
The skin of the frying is hard. Take it out and cool it.
When the oil temperature rises and the second frying is repeated, the fire is a little bigger at this time. When you see the golden surface in 2 minutes, you can pick up the crisp sound.
This is what it looks like when it’s fried.
Remove it and put it on the oil-absorbing paper to cool it, which makes it more fragrant and crisp.
Works from Gourmet Walking in Rain _kRs JPX