1. Soak the vegetable morel mycelium in hot water (faster than warm water) for 5 to 6 minutes.
2. Rub half of the carrot into thin strips.
3. Cut the coriander into three-finger sections, and cut the millet pepper into diagonal strips.
4. The vegetarian morel mycelium is rinsed to filter out the water.
5. Put the coriander, shredded carrots, and millet peppers in a bowl.
6. Season with salt, light soy sauce, aged vinegar, and sesame oil.
7. Mix well and serve.
8. Finished product.
9. Finished product.
