1. Raw peanuts (with red coat), add a little salt, star anise, pepper, scallion and ginger, warm water, soak for 20 minutes (more star anise can be added for those with strong five fragrance);
2. Drain the water after soaking;
3. Dry the pan (evenly heated) and add salt;
4. Add peanuts, stir fry the peanuts over low heat until the salt is evenly wrapped on the peanuts, and then turn the peanuts from time to time,
5. Until you hear the crackling sound, pinch a peanut, it's easy for the red coat to fall down, then turn off the fire, hold the peanuts, and throw away the salt. The peanuts just out of the pot are not crispy. They should be dried completely before they are crispy.
Dried peanuts should be sealed and preserved. They can be sealed in plastic bags or in fresh-keeping boxes. As long as moisture is avoided, it's OK. The moisture-proof bags in commodity snacks can be used!