1. Prepare materials. Cut the kelp into thin strips. (If it is ready-made kelp shreds, this step is omitted) Shred the onion, shred the carrot, and shred the red pepper
2. Put water in a pot, bring to a boil, add a little salt, and blanch the kelp for 3 to 4 minutes
3. Remove the cold water, dry the water for later use
4. Carrots are also blanched, too cold water, dry the water and set aside
5. Add water to the pot, add chicken breast, pour in cooking wine and pepper, cook for 20 minutes and then prick it with chopsticks a few times, cook until no blood comes out, turn off the heat, and simmer for 5 minutes
6. After the chicken is cooked, put it in cold water, tear it into thick threads, squeeze the water and set aside
7. Shredded kelp, shredded onion, shredded carrot, shredded chicken, and shredded red pepper into the container, add all the seasonings, light soy sauce, 1/2 tbsp sesame oil, 1 tbsp balsamic vinegar, salt, minced black pepper, chicken powder, sugar, large Tossed vegetable flavor salad sauce, topped with garlic paste
8. Add spices to the oil pan, low heat, and fry slowly until the spices turn yellow slightly and the fragrance is overflowing. Take out the spices and pour the oil on the garlic paste
9. Pour in the oily pepper
Tips:You can use ready-made kelp threads or kelp knots.
