1. Purple olives need to be peeled and eaten. Wash the peeled vegetables, tear them into small pieces with your hands, cut the stems into slices with a knife, boil the water to blanch them, weigh the heat, add salt and chicken essence and mix well.
2. Cut off the roots of the needle mushrooms, tear them apart, wash and cut into two sections with flying water, drain the water and place them in a purple olive basin and mix well.
3. Tear the fungus into small flowers, wash the bell peppers and cut into pieces, blanch them in water, remove and drain the water and mix well with the purple olives.
4. Mince ginger and garlic.
5. Add oil, star anise and pepper from the pot to a low heat, stir fragrant and remove.
6. Pour the hot oil on the ginger and garlic and mix well.
7. Mixed dishes.
8. Served dishes.
Tips:This is a refreshing dish, so there is no need to add soy sauce. Add a little vinegar when you eat.
