1. Choose a 12 cm square for the jelly
2. Slice first
3. Changing filament
4. Use a knife to put the cold vermicelli up, and arrange them in rows
5. Oil sea pepper, sesame oil, soy sauce, vinegar, white sugar, ginger and garlic, red sea pepper, green onion, monosodium glutamate [Cut ginger and garlic rice; cut green onion into chopped green onion; chop a part of red sea pepper and pickled pepper, and cut some into cubes]
6. Dilute the finely chopped sea pepper, pickled pepper, and oil sea pepper with a small amount of soy sauce [don’t put too much soy sauce]; add vinegar, sugar, ginger garlic, sesame oil to make a sweet and sour taste
7. Tuned fish scent sauce
8. Pour on the jelly, sprinkle chopped green onion and red sea pepper on the surface. Just mix well when you eat
Tips:The proportion of ginger, onion and garlic must be mastered in order to bring out the flavour of the fish. I rely on the feeling
