Add appropriate amount of water and cooking wine to the pot, pour chicken cartilage and boil water, and boil for two minutes.
Green chili pepper and red pickled pepper are cut into small pieces. Pickled ginger and garlic cut into slices.
After the chicken cartilage is boiled, add a little of salt, half a spoon of soy sauce and an appropriate amount of corn starch and mix well.
Add oil to the pot and pour the peanuts. Deep-fry on medium and low heat until cracked and turn off the heat. Use the remaining temperature to make peanuts crispy.
Leave the fried peanut oil in the pan and pour into chicken cartilage.
Fry until the surface color turns yellow for later use.
Add dried chili peppers and peppercorns.
Add two spoons of red bean paste, pickled ginger and garlic, stir-fry evenly.
Add green chili pepper slices and pickled pepper.
Pour chicken cartilage and peanuts and stir-fry, add soy sauce and a little sugar.
Add an appropriate amount of cooked white sesame.
Notes
The pickled peppers are salty. You can soak them in clean water to remove part of the acid and salty taste.