500g chicken cartilage,  10g ripe small red  pepper, 30g peanuts,  2g sugar, 1g chicken powder, 20g starch, 50g edible oil, 10g chilli oil, 5g salt.

Preserve cartilage in a mixture of chicken powder, monosodium glutamate and sugar for a while and cover it with starch and fry it at 180℃. Pour oil into a pan, add small red pepper, peanuts, chilli oil, fried cartilage and salt into it  and roast them for a while. Then add starch into them and serve then in plate.