1. Soak the sea mushrooms in water
2. Add a small amount of oil and a teaspoon of salt to the pot, boil water into the pot, cook for 2 to 3 minutes and remove.
3. The blanched sea mushroom is immediately placed in cold boiling water to keep the sea mushroom skin crisp
4. Cut into pieces with an oblique knife to add more flavor to the sea mushroom
5. Add minced garlic, minced ginger, salt, sugar, chili oil, soy sauce, vinegar, millet for spicy seasoning, mix well and serve
Tips:The blanching time of sea velvet must be controlled well, otherwise it will be too soft and not tasty.
The crispness of the sea mushroom can be maintained well by blanching with hot water and cold water shock.
