1. Prepare 1 handful of enoki mushrooms.
2. Tear and wash the enoki mushrooms.
3. Add a bowl of water to the pot and bring it to a boil.
4. Boil enoki mushrooms in boiling water.
5. Remove the blanched enoki mushrooms, drain and let cool for later use.
6. Prepare the ginger, garlic, and green onions, and chop them finely for later use.
7. Take a bowl, add chili oil, soy sauce, sesame oil, pepper oil, salt, monosodium glutamate, sugar, finely chopped ginger and garlic and mix thoroughly.
8. Heat some oil in a hot pan, pour in all the seasonings, turn off the heat, add the enoki mushrooms and mix well.
9. Put in a pan, add chives and cooked sesame seeds.
Tips:1. Flammulina velutipes does not need to be blanched for too long to keep it crisp.
2. Add chilli oil, pepper oil, sesame oil, etc. to the cold salad to make it more appetizing.
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