1. Soak the peanuts in hot water in advance
2. Peel and dry the moisture
3. Cut the eryngii mushrooms into larger pieces, cut the green onion, ginger, and garlic into small pieces
4. Put oil in the pan, put the peanuts in the pan in cool oil, and fry on low fire
5. Deep-fried and fished out for oil control
6. will. Put the green onion, ginger and garlic slices in a small bowl, add salt, sugar, vinegar, pepper, dark soy sauce, water, and cornstarch to make a juice
7. In another pot, add a little oil to heat
8. Add oyster mushrooms and stir-fry on low heat
9. Stir-fry until water comes out on the surface of the eryngii mushrooms
10. Add dried chilies and stir-fry the peppercorns
11. When the dried chilies and Chinese peppers are fragrant, pour some oil into the pot
12. Go to Pixian Doubanjiang
13. Stir fry
14. Turn on high heat, pour the adjusted juice along the side of the pot, and gently shake the wok
15. When the juice is thick, add the fried peanuts, turn it twice, and pour in a little oil.
16. Out of the pot
Tips:The whole process only needs to be cooked on high heat while thickening
