1. Wash mung bean sprouts and remove the roots
2. Wash the leeks and cut into large sections
3. Shred carrots
4. Bring water to a boil in a pot, add salt and a little cooking oil, pour in the carrot shreds and blanch the water until boiling
5. Pour in the bean sprouts and blanch water until they are dead, remove the cold water for later use
6. Turn off the heat and pour the leeks into blanching water, remove and cool
7. Add balsamic vinegar after removing the vegetables to control the water
8. Soy sauce
9. Fresh chili sauce, sesame oil, mix well and serve
Tips:Don't over blanch the vegetables and keep the vegetables crisp.
