1. Put salad oil in the pot, heat it to a slight temperature, pour peanuts into the pot, turn to medium heat and fry until the skin color of peanuts is slightly dark, take out the drained oil, and spread it on a large plate to cool.

2. Mix sweet and sour juice: take another wok, and pour 2 tablespoons of sugar, 5 tablespoons of balsamic vinegar and 1 spoon of oyster sauce into the wok to boil.

3. Pour a little water starch into the sweet and sour juice, boil it and hook it into a thin sauce.

4. When the peanuts are cold and the sweet and sour juice is cold, sprinkle chopped coriander on the peanuts, then pour in the sweet and sour juice and stir to serve.

1. When frying peanuts, it is best to fry peanuts in the oil pan when the oil is a little hot. Use small fire to avoid big fire. In this way, the temperature of peanuts will rise with the increase of oil temperature, and they will be fried slowly with a small fire, so that the appearance of peanuts will not be black, but the inside will not be fried thoroughly. If you can't master the temperature well, you'd better keep it to a minimum. Although it takes a long time to fry peanuts, it is easier to succeed. When peanuts are fried to a slightly darker color, they will be out of the pot. After cooking, the residual temperature will make the peanut slightly darker.

2. I make this sweet and sour juice thicker, so that the sweet and sour juice can be easily wrapped on the surface of peanuts; Adding oyster sauce to sweet and sour juice can increase the thickness of sauce and enrich the taste of sweet and sour juice. The amount of starch must be controlled, not too thick. I use balsamic vinegar here. If you use aged vinegar, you should reduce the amount, because the sour taste of aged vinegar is stronger than that of fragrant vinegar.