2. For the sweet and sour sauce, add 2 tablespoons of sugar, 5 tablespoons of balsamic vinegar, and 1 tablespoon of oyster sauce to the wok and bring to a boil.
3. Pour a little water starch into the sweet and sour sauce, boil it and hook it into thin sauce, take it out of the pan.
4. When the peanuts are cool and the sweet and sour sauce is cool, sprinkle chopped cilantro on the peanuts, then pour in the sweet and sour sauce and stir to serve.
1. When frying peanuts, it is best to fry them in a frying pan when the oil is slightly warmer. Use medium-low heat, avoid high heat. So that the temperature of the peanuts will rise with the oil temperature, small fire and slow frying, so that the exterior of the peanuts will not be blackened, but the interior will not be fried through. If you can't get a good handle on the heat, it's best to keep it to a minimum. Although it takes a long time to fry peanuts, it is easier to succeed. The peanuts will be fried until they are slightly darker in color, then they will be removed from the pan. Once out of the pan, the residual heat will make the peanuts slightly darker in color.
2. I make this sweet and sour sauce slightly thicker so that the sweet and sour sauce can easily coat the surface of the peanuts; adding oyster sauce to the sweet and sour sauce is to increase the thickness of the sauce and to enrich the sweet and sour sauce. The amount of starch must be controlled, not too thick. I used balsamic vinegar here. If you use aged vinegar, the amount should be reduced because the acidity of aged vinegar is stronger than balsamic vinegar.