1. Wash the fungus in advance, soak the hair and blanch it for later use, and wash the cabbage.
2. Cut the shallots into sections and the garlic into minced pieces to prepare dried chili and peppercorns.
3. Boil water in a pot, add a little salt and two drops of oil after the water is boiled, and blanch the cabbage for 30 seconds. Drain the water and cut into small sections.
4. Put it in the dish.
5. Tear the fungus into small flowers, add salt, chicken essence, pepper, and sugar.
6. Heat oil in a pot and sauté the diced peppercorns and dried chilies on low heat.
7. Pour the sauteed dried chili and peppercorn oil on top, then pour a few drops of sesame oil, add light soy sauce and cold vinegar and stir well.
8. Finished picture.
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