1. Prepare ingredients. Cut the coriander into sections, remove the gluten and seeds and cut the green pepper into shreds. Cut the cucumber into shreds. The carrots are best rubbed into fine shreds with a grater. When mixing cold dishes, cut the red pepper into small sections and mince the garlic.
2. Prepare the scallion oil: Put the oil in the pot, warm the oil and add a few peppers and an aniseed. After the peppers change color, remove them together with the aniseed and discard. Then put in the green onion and simmer slowly until the green onion turns yellow.
3. Seasoning sauce: add 1 spoon of oyster sauce, 2 spoons of scallion oil, 1 spoon of umami soy sauce, half a spoon of sugar, half a spoon of vinegar, a little salt, a little MSG, half a spoon of sesame oil, half a spoon of chili oil, a little cooked sesame, red pepper Section, mix the minced garlic evenly.
4. Put the cut cold vegetables into a small pot, add an appropriate amount of cold sauce and mix well.
5. Serve into the plate.
Tips:Scallion oil and cold sauce can be refrigerated more, and cold dishes will be served frequently in the future. Don't cut the cucumber shreds too thinly.
