Old-Vinegar Peanuts

老醋花生

Old-Vinegar Peanuts — a Cold Dishes & Soups Chinese recipe, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• raw unsalted peanuts, skin-on
• Chinese black vinegar (Zhenjiang style)
• granulated sugar
• peanut oil or neutral oil
• scallions, finely sliced (green parts only)

Instructions

1. Rinse peanuts under cold water, then soak in room-temperature water for 2 hours. Drain well and pat completely dry with paper towels.
2. Heat oil in a wok or heavy-bottomed skillet over medium heat. Test with one peanut — it should sizzle gently and rise slowly, not pop violently.
3. Add peanuts in a single layer. Fry gently, stirring constantly with a wooden spoon, until golden brown and fragrant — about 6–8 minutes. Transfer to a wire rack to cool completely.
4. In a bowl, whisk together black vinegar, sugar, and 1 tsp cold water until sugar dissolves. Add cooled peanuts and toss gently. Marinate at room temperature for 30 minutes.
5. Drain excess liquid, then toss with scallion greens. Serve chilled or at cool room temperature.