1. Soak the carrageenan in advance.
2. Boil in a pot of boiling water and remove.
3. Drain the water.
4. Prepare chopped green onion, ginger, garlic and dried chili.
5. Heat up the pan and heat the oil, and pour into the peppercorns at 50% of the oil temperature.
6. Shovel out the peppercorns and don't use them.
7. Stir in the green onion, ginger, garlic and dried chili until fragrant. Add salt, light soy sauce, oil consumption, pepper oil, chili oil, balsamic vinegar and white sugar and mix well.
8. Pour the dipping sauce into a bowl and pour it over the carrageenan.
9. Finished picture.
