1. Prepare 1 Jin of red peppers, wash them in water first, then control the moisture on them to dry, remove the pepper stalks, and then chop them on the chopping board and chop them into pieces (if there is a cooking machine at home, put the peppers in and beat them into pieces, not very broken).

2. Prepare 1 kg of peanuts, first clean them, then stir-fry them in a water-free and oil-free pot, stir-fry until the skin cracks and comes out of the pot, first dry them for a while, then rub off the peanut skin, then stir-fry 25 g of white sesame seeds in a water-free and oil-free pot, stir-fry them for fragrance, then peel and cut 4 g of ginger into powder, and then prepare 2 g of salt, 15 g of sugar and 15 g of monosodium glutamate.

3. Put the chopped peppers in a large basin, add lobster sauce, pepper powder, salt and sugar and mix well. Put peeled peanuts in a fresh-keeping bag, mash them with a rolling pin, add 3-4 kg of cooking oil to the pot, heat them first, and turn off the fire when the oil temperature rises.

4. Next, pour the chili sauce into an oil-free pot, add Jiang Mo, and stir-fry over low heat. First, stir the chili sauce and Jiang Mo evenly, then pour in the hot oil. Then turn to medium heat, stir more during the stir-fry for about 2 minutes, add 2 grams of balsamic vinegar, and stir-fry for about 3 minutes. Then turn off the heat and let the pot bubble.