While Western cooks are accustomed to roasting nuts, Chinese cooks typically fry them. It is quick and easy, and the nuts are never dry. In a peanut butter, the fried nuts contribute an inimitable taste.
Use peanuts still in their red jackets. The butter will have a slight, wonderful spice of bitterness and will require no further seasoning. This flavorful “bitterness” is the quality of ku, one of the hallowed Five Flavors of classic Chinese cuisine.