1. Wash bean sprouts, chop green onions, and chop Sichuan pepper for later use
2. Place the water in the pot and boil, add the bean sprouts and blanch the water, quickly remove it, cool it, and control the dry water for later use.
3. Bean sprouts are dried and put in a bowl, Sichuan pepper, green onion are put on the bean sprouts
4. Heat the pot into the oil, add the pepper and cool oil in the pot, slowly stir up the scent until the pepper is slightly discolored, remove the pepper and don’t use it.
5. Light soy sauce, balsamic vinegar, monosodium glutamate, chili oil, sesame oil are mixed into the sauce and topped. Heat the oil again, and when it is slightly smoking, mix well on the onion and chili. Serve
Tips:The oil must be burned until it smokes slightly before squeezing it on the chopped green onion to produce a fragrance
