1. First, make preparations: shred the carrots, chop garlic and parsley, and soak the fungus. Because I prefer shredded carrots in cold dressing, I add more carrots.
2. Blanch the fungus and drain. Pour the garlic and carrot into a large bowl. Add vinegar, salt, chicken essence, and a small amount of old godmother (no one in the family can eat spicy, no chili). Add the fungus and stir.
3. Sprinkle with coriander, heat the pan to heat, pour it on the coriander after smoking, stir evenly, and serve!
4. This is what it looks like at the end.
