1. Tear the enoki mushrooms.
2. After the water is boiled, blanch the konjac flour.
3. Then add the enoki mushrooms and scald them to remove.
4. Put light soy sauce, vinegar, salt, sugar, monosodium glutamate, minced garlic, spicy millet, and iced mineral water in a bowl.
5. Put enoki mushrooms and konjac shreds in a bowl.
6. Put a little soaked fungus, pour in the sauce and 2 tablespoons of chili oil.
7. Sprinkle with coriander at the end.
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