1. Remove the roots of bitter chrysanthemum, soak them in clean water, take them out and drain the water.

2. After removing the moisture from the bitter chrysanthemum, cut it into two-centimeter-long pieces and place it on a plate for later use.

3. Peel off the shell of the preserved egg, clean it, and cut one preserved egg into four to five pieces.

4. Wash the peanuts and drain the water. Pour 30 ml of blended oil into the pot, then pour in the peanuts, and stir-fry over high heat.

5. First stir-fry over medium heat until the peanuts crackle, then turn to low heat and stir-fry until the peanuts stop making noise. Continue stir-frying over low heat for 30 seconds. Do not rush to scoop them up after turning off the heat. , continue to put it in the pot, and use the remaining heat of the pot to cook the peanuts.

6. Fry the peanuts until they are completely cooked, take them out and let them cool in a small bowl. The texture will become crispier after cooling.

7. In a small bowl, put half a spoon of salt, a spoonful of sugar, a teaspoon of sesame oil, a tablespoon of vinegar, a tablespoon of light soy sauce, a half tablespoon of oyster sauce and a half tablespoon of minced garlic. Stir well to make a sauce.

8. Pour the sauce into the plate containing the bitter chrysanthemum and preserved eggs, and stir evenly. Finally, add the crispy peanuts that have been cooled, and a delicious cold bitter chrysanthemum is ready.