1. Clean the fresh peanuts from the mud, and gently pinch each peanut with your hand to break a seam (Fig. 1 and 2);
Wash the star anise, cinnamon, fragrant leaves and Chinese prickly ash in the ingredients for use; (Fig. 3)
2. Put a proper amount of water into the pot, put anise, cinnamon, Xiangye, prickly ash and ginger slices, cover the lid of the pot, turn to a small heat and cook for about 5 minutes (Fig. 4 and 5);
3. Put in the treated peanut (Fig. 6); then add some salt (Fig. 7);
4. Cover the pot, turn to medium heat and cook for about 40 minutes, then turn off the heat, let the peanuts soak in the soup for one hour, and then fish out the peanuts for consumption (Fig. 8, 9).
Experience sharing:
1. The peanuts can be better tasted by breaking a seam. When pinching, you only need to open a gap at one end of the peanuts instead of the whole peanuts;
2. The amount of pepper does not need to be too much to avoid numbness in the taste;
3. Pay attention to the amount of water in the pot when cooking to prevent it from drying out;
4. The cooked peanuts can also be eaten immediately, but it will taste better if it is soaked for an hour and then fished out;