Sichuan + Jiugui Peanut
Ingredients
- Peanut kernel 300g
- Zanthoxylum bungeanum 1 small plate
- Dried red pepper 1 small handful
- Salt Appropriate amount
- Rapeseed oil Appropriate amount
- Pepper oil Appropriate amount
- White sugar Appropriate amount
Steps
1. Soak raw peanuts in water overnight to soften the skin and make it easier to remove
2. This step is a patientOh my god, I peeled the peanuts while watching TV ~ After removing the peanut skin, break it into two halves along the bottom of the peanuts
3. Use kitchen paper to absorb the excess water, then put it in a plastic bag and freeze it overnight
4. Take out the frozen peanuts and prepare other ingredients
5. Cut dry red pepper into shreds and set aside
6. Pour peanuts into the cold pan with cold oil, turn on low heat and fry slowly
7. Fry the peanuts until they are cooked
8. Then turn up the heat, pour in the peanuts and fry again
9. Fry the peanuts until they become dry and drain the oil with a slotted spoon
10. Pour out the excess rapeseed oil in the pot, leave a little, add shredded red pepper and a small dish of peppercorns, and stir-fry
11. Then add the fried peanuts and stir-fry
12. Add appropriate amount of salt to taste
13. Add a little bit of white sugar to enhance the flavor. You can also add a little bit of pepper oil and stir-fry evenly when taking it out of the pot
14. Stir well and remove from the pan
15. It will be very crispy when eaten after cooling, spicy and crispy, you can’t stop eating it~
Tips
- 1. You must be patient when peeling peanuts;
- 2. If you don’t have Sichuan peppercorn oil, you don’t need to add it. Just use Sichuan peppercorns. I prefer a strong numbing taste, so I added Sichuan peppercorns at the end. Oil adds to the numbing flavor. Remember if you want to add peppercorn oil, it must be done just before it is out of the pot, otherwise the numbing flavor will dissipate if added too early.
