2. Accessories: 6 cloves of garlic, one spoonful of sugar, appropriate amount of cooking oil, 2 dried red peppers, appropriate amount of oyster sauce, appropriate amount of soy sauce, a short piece of onion, appropriate amount of salt and a little vinegar.
3. First, clean the estimated material, then cut off the roots of the chrysanthemum morifolium, and then cut it into sections for later use.
4. Wash the peanuts, control the water to dry, put the wok on the fire, add the cooking oil after the fire is heated, and turn the oil in the hot pot to low heat and add the peanuts to stir fry. During the period, the chopsticks were continuously stirred, and the peanuts were taken out for use after discoloration.
5. Peel and pedicel the garlic, then mash it with garlic, pour it into a small bowl, add a proper amount of chopped green onion, salt, sugar, soy sauce and oyster sauce, stir well and make juice for later use.
6. Put the bitter chrysanthemum into the basin, pour the fried peanuts into it and pour the juice prepared in advance. Set the wok on fire again, add cooking oil, cut the dried red pepper into pieces after heating, stir-fry and change color, and pour the oil into the bitter chrysanthemum.
7. Pinch the prickly heat into pieces, put it in the bitter chrysanthemum, and then stir it evenly with chopsticks to eat.