1. Prepare a piece of cabbage, a piece of purple cabbage, 100 grams of lentils, 10 grams of black fungus, 10 grams of white fungus, 20 grams of yuba, half a carrot, and others can be prepared according to your own taste. Soak the fungus and yuba in warm water for ten minutes.
2. Pick and wash the lentils, cut the carrots into slices, and cut the cabbage and purple cabbage into pieces.
3. Put water in a hot pot, and when the water is boiled, add the soaked yuba, black fungus, and white fungus in turn.
4. Put the cut carrots, beans, purple cabbage, and cabbage into the water and cook again.
5. After removing it, put it in cold water and let it taste better.
6. Put the oil in the hot pan, add the peppercorns after the oil is hot, fry the peppercorns crispy and fragrant and remove them, put the peppercorn oil in a bowl for later use. Fry the chili oil in the same way, without removing the chili.
7. Mix the fried pepper oil and chili oil, add a little sesame, light soy sauce, vinegar, oyster sauce, and sesame oil.
8. Add appropriate amount of sugar, salt and chicken essence to the prepared cold salad, and stir well.
9. Pour the adjusted juice on top.
10. Stir evenly
