1. Wash the autumn fungus with blisters.
2. Soak soybeans in water overnight.
3. Soak peanuts in water all morning.
4. Put the pot on the fire, add the soybeans, add water, pepper, and fennel to a boil over high heat, then turn to medium and low heat to boil.
5. After the soybeans are cooked, add salt and continue cooking for a while.
6. After the peanuts are cooked in water, add salt and continue to cook for a while.
7. Prepare celery.
8. Wash the celery to remove the old tendons and cut into diagonal sections.
9. Place a pot on the fire, add water to a boil, add celery nao water until the color changes, and then remove.
10. The autumn fungus is also cooked in a pot of boiling water.
11. After Nao Shui, remove the celery and soak it in cold boiling water for later use.
12. After the autumn fungus is scalded, remove the water to control it.
13. Wash the green onions and cut into diagonal slices.
14. Wash the green peppers, remove the seeds and cut into thick filaments.
15. Put the cooked peanuts, soybeans, celery, autumn fungus and spring onions into a basin and add salt.
16. Add pepper.
17. Add sugar
18. Add fresh shellfish.
19. Add vinegar and sesame oil.
20. Add green pepper shreds and mix well.
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