1. Remove the old leaves of Andrographis paniculata, wash, and cut the colored pepper into large pieces
2. Wash the black fungus with soaking hair and shred carrots
3. Blanch the colored pepper and black fungus with water separately
4. Then blanch the carrots and andrographis
5. Cut dried chili into sections, chop green onion and garlic into mince
6. Put vegetable oil in the pot, heat it up, put the minced garlic and sauté first, then add the dried chili and dried Chinese pepper to get a spicy taste
7. Several blanched vegetables are drained and cut into minced vegetables. Stir in the boiled chili oil, add salt, balsamic vinegar and shallots
8. After stirring evenly, the shaping and loading is completed
