2. Practice: First peel off the round end of the preserved egg, then heat it in the microwave oven for 30 seconds, and the yolk will condense. When cutting, cut it well and peel it off a little, so that the preserved eggs will not explode when heated. Wash and drain the bitter chrysanthemum, cut into sections and add the preserved eggs. Cool the oil in the pan, fry the peanuts until the pan crackles, and then drain the oil. Add a few drops of white wine while it is hot to keep the peanuts crisp for a few days. After cooling, add a little salt and stir-fry it as a snack. Put all the ingredients together, add balsamic vinegar, salt, chicken essence, sugar, pepper oil and sesame oil, and stir well.