1. Cut carrots into thin strips
2. When the pot is boiled, blanch the radish.
3. Take a spinach, an appropriate amount of mung bean sprouts, and sweet potato vermicelli, blanch in water.
4. Cut some ginger, green onions, minced garlic, green and red pepper shreds,
5. Heat a wok with cold oil, put a spoonful of oil in the wok, add a few peppers and a little dried chili, and fry on a low fire until fragrant.
6. After the oil is hot, put the oil on top of the ingredients in the vegetables, pick up the peppercorns, and stir evenly.
7. It is best to mix with rice vinegar. If not, use old vinegar and white vinegar, and finally add some salty salt.
