1. Soak the dried fungus, yuba, and vermicelli in boiling water first. Yuba is harder and needs to be soaked more. The vermicelli can be used directly after soaking, without water.
2. Boil water in a pot, and when the water is boiled, add yuba and fungus to blanch water.
3. The blanched yuba, fungus, and vermicelli are placed in cold water after cooling.
4. Put minced garlic in a bowl, add chili oil, soy sauce, Laoganma, and sesame oil and mix well.
5. Add the sauce to step three and mix well!
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