1. Prepare all the ingredients, wash the razor clams and spit out the mud, then cook the meat and prepare it for later use, remove the roots of the mung bean sprouts, and soak the fungus in advance...
2. Boil water in the pot, remove the mung bean sprouts from the blanched water, drain and set aside...
3. The fungus is also blanched and drained for later use...
4. Use a mashed garlic vessel to mash the garlic into a puree...
5. Add salt and very fresh and rice vinegar
6. Add sesame oil to taste
7. Shred the cucumber, shred the red pepper, shred the fungus, and blanch the mung bean sprouts in a bowl...
8. Pour in the mashed garlic seasoning
9. Then add the razor clams and mix evenly...
Tips:1; Because rice vinegar and garlic paste are added to the cold salad, it must be mixed and eaten first, otherwise it will quickly deteriorate...
