1. All materials.
2. Cut the green onion root and leaves separately, and cut the dried chili with scissors.
3. Carrots are shredded.
4. Sprinkle an appropriate amount of salt and marinate for ten minutes
5. Gently squeeze out excess water.
6. Put green onion roots on the carrot shreds.
7. Heat oil in a wok, add pepper and dried red pepper to fry the pepper oil over low heat.
8. When the oil is hot, pick out the peppercorns and dried red peppers, and pour the fried pepper oil on the carrot shreds with chopped green onions while it is hot. Add the right amount of light soy sauce and white vinegar, mix well, put on a plate and sprinkle in the remaining green onion leaves.
Tips:The carrot shreds pickled with salt will produce water, just gently squeeze out the excess water, do not squeeze dry, otherwise the taste will be woody!
