Main Ingredients:
Peanuts: 250g.
Additional Ingredients:
Green Pepper: as needed; Onion: as needed.
Seasonings:
Cooked Meat Seasoning: 1 portion; Balsamic Vinegar: 120g; Light Soy Sauce: 10g; Salt: 2g; Sugar: 5g.
Taste: Sour and Salty; Technique: Pickling; Time: Ten Minutes; Difficulty: Easy.
Step-by-Step Guide to Making Vinegar-Soaked Peanuts
Shell the peanuts to get the peanuts, or you can directly buy shelled peanuts.
Rinse the shelled peanuts thoroughly and drain.
Prepare the cooked meat seasoning: star anise, Sichuan peppercorns, fennel seeds, cinnamon, bay leaves, dried chili, and ginger slices.
Add water to a pot.
Simmer over low heat for 5 minutes, then cover and let it sit for another 20 minutes to allow the flavors to infuse into the broth.
Strain out 150g of the broth, then add vinegar, soy sauce, salt, and sugar, and mix well to create the vinegar sauce.
Place the peanuts in the vinegar sauce, add the strained larger ingredients back in (except for the fennel seeds for convenience), or skip them altogether. I prefer to include the larger ingredients for a richer flavor.
Let it soak in the refrigerator overnight, allowing the peanuts to absorb the flavors and become crispy.
Combine onions and green peppers with salt, vinegar, and sesame oil.
Mix well with the soaked peanuts, and it’s ready to be served.
