2 kilograms of peanuts (sort out any rotten ones)

2 eggs

A pinch of salt

A spoonful of sugar

A spoonful of five-spice powder

2-3 tablespoons of starch (corn starch or potato starch)

Rapeseed oil for frying

Instructions:

Clean the Peanuts: Use a piece of gauze to clean all the peanuts.

The gauze has strong adsorption properties and can remove dust and impurities.

Egg Coating: Crack two eggs into the peanuts and use chopsticks to stir them, ensuring all the peanuts are coated with the egg liquid.

Seasoning: Add a spoonful of edible salt, sugar, and five-spice powder.

Stir quickly to integrate all the ingredients into the peanuts.

Starch Coating: Add two tablespoons of starch and stir until each peanut is covered with a thin layer of starch.

If needed, add more starch in batches until the peanuts feel a little sticky.

Separate Peanuts: Make sure the peanuts are separated and not stuck together.

Prepare Oil: Heat some rapeseed oil in a pot over high heat. Use chopsticks to test the oil temperature; when dense bubbles appear, the oil is ready.

First Fry: Slowly add the peanuts into the pot. Stir with chopsticks to ensure even heating.

Fry on low to medium heat for about 2-3 minutes until they turn yellow. Remove the peanuts from the oil.

Second Fry: Increase the oil temperature to 100 degrees Celsius. Put the peanuts back into the oil pan and fry again for about 10 seconds. Remove from the oil and let them cool.