1. Ingredients: Peanut kernels are soaked in warm water for 20 minutes to remove the red skin. Dice the lotus root, boil for three minutes and blanch for three minutes, then cut off. Dice the potatoes, boil for three minutes, and blanch for three minutes.
2. Cut the green onion into sections, heat the oil in the pan to seven or eight minutes hot, add the green onions and fry them to get the scallion oil. Cut the Thai pepper into sections, and cut the coriander into sections for later use.
3. Juice adjustment: 40g hot and sour fresh dew, 70g soy sauce, 15g oyster sauce, 8g sugar, 50g balsamic vinegar, mix and add the same amount of purified water
4. Put the three ingredients into a container with a lid, add the prepared sauce-soak-add coriander-seal
5. Seal it and put it in the refrigerator to keep it fresh, and the flavor will be better after 12 hours. Served with rice and wine
