1. Prepare materials.
2. Cut the tofu skin into thin strips.
3. Cut cucumber into thin strips.
4. Cut carrots into thin strips.
5. Place the cut tofu skins in salted boiling water and cook for three minutes, remove them for later use.
6. Blanch the carrots in water for 1 minute.
7. Blanch the fungus for 3 minutes, remove and cut into thin strips.
8. Add bottom oil to the wok and sauté the pepper, dried chili, green onion, and ginger.
9. While the pot is hot, add 20ml of vinegar and 20ml of water and sugar to boil, turn off the heat and let cool.
10. Add 80 milliliters of juice to the bowl, and add the cooling water to the bowl. (Strain out the green onion ginger and pepper)
11. Add the oily pepper and put the adjusted juice in the refrigerator for later use.
12. Take a bowl of water and put the unboiled dumpling skins in cold water. (To prevent sticking together)
13. Add water to the boiling pot and put the dumpling skins after the cold water into the boiling pot to cook.
14. The blanched various dishes are placed in a bowl.
15. Take the cooked dumpling skin out of cold water, place it on the blanched dish, and pour the juice from the refrigerator.
Tips:1. Tips: Put the dried dumpling skins to be cooked in clean water for a while, and then cook the dumpling skins in a pot, so that the cooked dumpling skins will not stick.
2. You can put any dishes in the juice, you can eat whatever you like.
3. Chill the prepared juice in advance so that it tastes better.
4. If you don't like chili, you don't need to put chili, because Shaanxi people prefer hot and sour, so I added vinegar and chili here.
