1. Put salad oil in the pot, heat it to a slight temperature, pour peanuts into the pot, turn to medium heat and fry until the skin color of peanuts is slightly dark, remove and drain the oil, and spread it on a large plate to cool.

2. Mixed sweet and sour sauce: Take another wok, pour 2 tablespoons of sugar, 5 tablespoons of balsamic vinegar and 1 tablespoon of oyster sauce into the wok and bring to a boil.

3. Pour a little water starch into the sweet and sour juice, boil it, hook it into thin sauce, and take it out of the pot.

4. When the peanuts are cold and the sweet and sour juice is cold, sprinkle chopped coriander on the peanuts, then pour in the sweet and sour juice and stir.

1. When frying peanuts, it is best to fry peanuts in an oil pan when the oil is a little warmer. Use small and medium fire, avoid big fire. In this way, the temperature of peanuts will rise with the increase of oil temperature, and they will be fried slowly with low fire, so that the appearance of peanuts will not be black, but the inside will not be fried thoroughly. If you can't control the temperature well, you'd better keep it to a minimum. Although it takes a long time to fry peanuts, it is easier to succeed. When the peanuts are fried to a slightly darker color, they are out of the pot. After cooking, the residual temperature will make the peanut slightly darker.

2. I make this sweet and sour juice thicker, so that the sweet and sour juice can be easily wrapped on the surface of peanuts; Oyster oil is added to the sweet and sour sauce to increase the thickness of the sauce and enrich the taste of the sweet and sour sauce. The amount of starch must be controlled, not too thick. I use balsamic vinegar here. If you use mature vinegar, you should reduce the amount, because the sour taste of mature vinegar is stronger than that of fragrant vinegar.