1. Cut celery into sections, slice carrots, yuba soaked and cut into sections, and fungus soaked and set aside
2. Boil water in a pot, add celery, fungus, carrot and yuba in turn
3. The blanched vegetables are too cold, dry the water and set aside
4. Stir the prickly ash with oil to make the oil, pour it on the dried chili and fry it until fragrant, then pour it into a bowl
5. Season with salt, chicken essence, vinegar
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