1. The black fungus foams well in advance.
2. Carrots are grated.
3. After the garlic is peeled, smash it with the back of a knife and cut into garlic paste.
4. Cut the prepared millet pepper and set aside.
5. Bring the water in the pot to a boil and add the soaked black fungus and carrot shreds.
6. Remove the black fungus and carrot shreds and put them in the pre-prepared cold water to cool down.
7. Drain the black fungus and carrot shreds and transfer to a plate.
8. Add a small amount of white vinegar and light soy sauce (preferably apple cider vinegar, the taste is sweet and sour).
9. Sprinkle with garlic and millet pepper, and evenly drizzle with hot oil.
