1. Prepare all the ingredients; soak the sea fungus in water for 1 hour in advance
2. Wash carrots and cut into shreds; wash coriander and cut into inch pieces
3. Peel the garlic, chop finely and put it in a small bowl; pour water into the pot, boil the soaked sea fungus and carrots to blanch water
4. The blanched sea mushroom shreds and carrot shreds are directly taken in cold water and rinsed; remove and drain the water
5. Add light soy sauce, balsamic vinegar, sugar, and salt to the garlic bowl; add oil in a separate pot to heat up the peppers
6. Pour the chili oil into the garlic while it is hot; put the dried sea mushrooms into a bowl, add coriander, and pour the chili garlic oil.
