1. Wash the kelp thread repeatedly with clean water, and cut the filament into shorter lengths.
2. Wash the carrots, peel and cut into thin strips, cut the vermicelli into short lengths, rinse-down, diced rice pepper and garlic.
3. Put water in the pot, add the shredded seaweed and cook for 7.8 minutes,
4. Add the carrot shreds to a boil, add the vermicelli to blanch, and immediately drown out the water in cold water.
5. Put the very fresh soy sauce, sugar, vinegar, and pepper in a bowl and set aside.
6. Put deep-fried fragrant rice pepper and garlic in the pot,
7. Turn off the heat and pour the seasoning in the bowl,
8. Add the three wires and stir evenly to the plate,
9. Drizzle some sesame oil and put sea rice.
Tips:Unpack the dried kelp in a cage and steam it in water for about half an hour, and then soak it in clean water overnight. The seaweed processed in this way is crisp and tender, and it is soft and delicious when used for stewing, frying, and cold dressing.
