Tools/ingredients: 2 pieces of bean skin, 3 parsley, 2 peanuts, 2 tablespoons of soy sauce, rice vinegar 1 tablespoon, a little white wine, and oil pepper 1 tablespoon.
1, wash coriander and bean skin, cut coriander into small pieces, fold and roll bean skin into strips, and then cut into the width you want.
2. Wash the peanuts with clear water, drain the water, cool the peanuts with oil, turn on a small fire, fry the peanuts for fragrance, take them out, pour a proper amount of white wine while it is hot, and mix well. The peanuts made in this way are still crispy and delicious even after a few days.
3. Boil the water in the pot, blanch the bean skin for two to three minutes, blanch the bean skin, remove the beany smell, and make the taste soft and rich.
4. Put the fish in cold boiled water, then drain the water and add two spoonfuls of soy sauce, one spoonful of rice vinegar and one spoonful of oil pepper to taste.
5. Then pour in the fried peanuts and chopped parsley, mix well, and the cold skin that you can't get tired of is ready.