1. Wash the white jade mushrooms and crab yellow mushrooms, remove the roots, and break them into small flowers
2. Remove the stems and seeds of the red bell pepper, wash and cut into shreds, wash the cucumber and cut into shreds
3. Put 1 tablespoon of salt and a few drops of cooking oil in a pot with water, add red peppers and blanch for 5 seconds.
4. Add the white jade mushrooms and blanch the crab yellow mushrooms for 1 minute
5. Put the rice dumplings in and cook slightly
6. Put the white jade mushroom, crab yellow mushroom, and red pepper into a large bowl together with the cucumber shreds after draining the water
7. Take a bowl, add rice vinegar, soy sauce, sugar, oyster sauce, chicken essence, sesame oil, fried chili, and make a sauce
8. Pour the prepared sauce into the bowl, stir well
9. Roll the zong leaves into a triangle shape, add the mixed vegetables, and serve
