1. Kelp shreds are repeatedly brewed in water
2. Shred carrots
3. Put the enoki mushrooms in boiling water and blanch them, remove and control the moisture
4. Kelp shreds should also be blanched to remove the sand
5. Mince the shallots, green red peppers, and garlic
6. Pour oil in the pan and stir-fry the carrot shreds into the plate, and continue to heat the remaining oil
7. Put kelp and enoki mushrooms into the plate
8. Add salt, light soy sauce, sugar and mix well
9. Then sprinkle the green onions, garlic, and green and red peppers into the hot oil
10. Finally squeeze lemon juice to taste [also has a good effect of removing fishy]
11. Loading
Tips:If you don’t like lemons, you can use Kangle vinegar instead of carrots. It is better to stir-fry with oil [fat-soluble fiber]
