Toss with Carrot Shreds
1.
Shred carrots, the thinner the better.
2.
Put the salt, the amount of salt is sufficient at one time, and no more will be added later
3.
Grab it with your hands and set it aside for about 5-8 minutes
4.
Prepare an appropriate amount of minced garlic, chopped dried chili, and a little ginger and chopped green onion.
5.
Oil the pan. I used the scallion oil made before. If not, let the oil cool down on a low heat, add the pepper and simmer for about 10 minutes (the pepper is from the north, not the pepper from Sichuan), and then steam the fish soy sauce when the oil temperature is high ( (Or light soy sauce) and a teaspoon of dark soy sauce. Add 1-2 tablespoons of vinegar after it bubbling.
6.
Then quickly pour it on the carrots.
7.
Sprinkle with freshly prepared minced garlic, dried chilies and chopped green onions. Add appropriate amount of sugar and mix well
8.
Finally install the plate. Add a little green onion and dried chili for decoration