Salad with Sea Velvet Head

Salad with Sea Velvet Head

1. Soak the dried sea velvet head for more than two hours in advance and wash

2. Boil water in a pot, put the sea antler in it, blanch it and remove it

3. Take it out and put it into direct drinking water immediately, which can make its taste more crisp and refreshing

4. Cut off both ends of the red pepper, remove the white fascia in the middle, and shred the red pepper

5. Pinch off the tail of the cordyceps flower and wash it

6. Boil water in a pot, put the Cordyceps flower in, blanch it, add red pepper shreds, and blanch for 30 seconds

7. Mix the ingredients, wrap the almonds in a fresh-keeping bag, tap the rolling pin to large particles, and put them in a bowl

8. Mix soy sauce, salt, vinegar, sugar, chicken essence, and sesame oil seasonings, stir evenly, pour into a bowl, heat the pot, pour vegetable oil, add peppercorns, and fry it until fragrant

9. Pour the pepper oil into a bowl while it's hot, stir evenly, and add coriander.