1. raw material
2. Mince garlic and set aside
3. Sliced chili and set aside
4. Bring the water in the soup pot to a boil, hold one end of the fern root powder with your hand, gently spread it, and immediately stir with chopsticks so that all the fern root powder is soaked in water. Turn the heat to medium, cook for about 4 minutes, until the fern root powder is soft, cut off with chopsticks, there is no hard core in the middle
5. Remove it with a colander and place it in cold boiling water for overcooling. Use chopsticks to pick it up a few times to prevent the fern root powder from sticking
6. Take a bowl, add soy sauce, vinegar, sugar, salt, chicken essence, and half of the minced garlic, stir and mix well.
7. Remove the cold fern root powder, drain the water, mix well in a seasoning bowl, add minced garlic, green and red peppers, fried peanuts, and drizzle in red oil.
8. Finally, add minced garlic, green and red peppers, fried peanuts, and drizzle with red oil.
9. Stir evenly
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