500 grams of peanuts "soaked in warm water for about 2 hours and peeled, and frozen in the refrigerator for 4 hours."

Dried fish 150g "Soak in water 10-20min, rinse twice and drain for later use".

150g dried chili "cut into sections, remove materials, soak in water for 20 minutes, then take it out and let it stand by in the water".

Pea 100g "Finished garlic peas, put them outside for later use"

Note: if you use raw peas, you need to soak them in clear water for 24 hours, rinse them twice after soaking, then drain the water and fry them until the process is the same as that of frying peanuts.

One: the production of crispy peppers

1: Put the pretreated pepper segments into the pot, add 60g of corn starch, 3g of Nande spicy seasoning, 2g of spiced powder, 8g of salt, 8g of sugar, 2g of white pepper powder and 30g of white sesame seeds, and start stirring with chopsticks to pour all the powder into the pepper as much as possible. After stirring evenly, let it stand for five minutes.

2. Then start to stir-fry peppers, pour 1.500g blended oil into the pot, add peppers when the oil temperature is 70% hot, turn to medium-low heat and stir-fry until the peppers are golden and crisp, and take them out for later use.

Two: the treatment of peanuts

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2. Pour the fished peanuts into the pot again and fry for 2-3 minutes. Pay attention to the heat, otherwise it will be easy to fry old and bitter, and you can always fry with a small fire for fear of insecurity.

Three: the handling of small fish

Pour the pretreated small fish into the fried peanut oil, fry until crisp and take it out.

Step 4: Mix seasonings.

1: Pour the processed pepper+peanuts+small fish+peas into a large pot and stir.

2: Then add 10g of Dahongpao pepper powder, 2g of spiced powder, 15g of hemp seed and rattan pepper oil, 15g of sugar, and finally add a proper amount of salt and monosodium glutamate, stir well and let it cool completely.

Fish, sweet and sour peanuts

350g small peanut with red skin "does not peel or bubble, just cool the oil and fry it in a pot with low fire until it is crisp".

Dried fish 150g "Soak in water 10-20min, rinse twice, drain and fry until crisp".

Peas 100g "Peas seasoned with finished garlic, put out for later use" Note: If raw peas are used, they need to be soaked in clear water for 24 hours. After soaking in water, wash it twice and then drain it. The process of frying is the same as that of frying peanuts.

Sweet and sour sauce modulation:

20g of honey, 80g of sour plum sauce, 20g of Haitian seafood sauce, 20g of Haitian ribs sauce, 20g of Haitian soy sauce and 20g of Jingyuan corn syrup.

Making seasoning:

Mix the above ingredients evenly, pour into a pot and simmer until bubbling, then pour in fried peanuts, fried dried fish and peas and stir fry. Finally, evenly pour 25 grams of apple vinegar, stir-fry twice and take out the pot.