1. Wash the red pepper and cut into thick strips.
2. Peel and shred carrots.
3. Wash the eryngii mushrooms and cut into thick shreds.
4. Wash the garlic sprouts.
5. Wash the shrimp skins with water and drain the water.
6. Take a small pot, bring water to a boil, add 1 teaspoon of corn oil and salt, add garlic stalks and boil until the water is boiled.
7. Scoop it up and over cool water to keep it crisp green.
8. Blanch the Pleurotus eryngii in the original pot of water for about 1 minute, remove it, and drain the water.
9. Carrots are also blanched until broken, about 1 minute.
10. Peel the garlic cloves and chop into puree.
11. Put the garlic sprouts, carrots, and pleurotus eryngii in a large bowl.
12. Put sesame oil in the pot, and saute the shrimp skins and minced garlic. (My family is not used to eating raw garlic, so I usually burst the garlic.)
13. Pour the garlic and shrimp skins onto the ingredients in a large bowl, and pour in the cold sauce.
14. Add sugar and mix well.
15. Refreshing, tasty and quick.
