1. Dice garlic and shallots.
2. Peel the almonds and remove the tips, and split the two petals apart.
3. Boil almonds, put 10 peppercorns and 1 star anise, 2 slices of ginger and 1 gram of salt to cook.
4. Cut lettuce and carrots.
5. Cut the shallots and peppers into pieces.
6. Tear the fungus into small flowers.
7. Braised vegetables: Carrots are blanched and cooked, lettuce is cut off, peppers, shallots and fungus are flying with water.
8. Put the blanched dishes into a bowl, weigh the heat, add salt and chicken essence and mix well.
9. Heat the pot, add olive oil to heat and turn off the heat, add garlic and green onions to the pot, and stir fragrant after the remaining temperature.
10. Pour it onto the dish.
11. Just mix well.
Tips:Almonds need to remove the tip. The shallots should be crispy, and they can be blanched in the strainer. If the taste is heavy, add more salt.
