1. Mince garlic, cut red pepper, green pepper, and coriander into small pieces and set aside.
2. Pour the vinegar, light soy sauce, oyster sauce, and sesame oil into a bowl together. Pour the chopped garlic, red hot pepper, green hot pepper and coriander into the bowl, add appropriate amount of salt and sugar to make a base, mix well and set aside .
3. Put the pepper, cinnamon, dried chili, bay leaf, and star anise into a gauze bag, and pack it into a bag for later use.
4. Soak the fungus, set aside the beef tendon, blanch in water, remove and wash, change the water in the pot, put the beef, put in the bag, put the onion, ginger, garlic, simmer for 1 hour, remove and let cool.
5. Put the fungus in a pot of clear water and cook for 8 minutes, remove it and put it in pure water and let it cool, put it on the plate, cut the cucumber into pieces, put it in a small plate, and slice the boiled beef tendon, put it in the plate, and set aside flat bottom Heat the oil in the pan, pour the mashed garlic into the oil, saute the garlic and put Lao Ganma on the cucumber plate, and pour the mashed garlic oil.
6. Add raw garlic paste to the fungus dish and mix well.
7. Add coriander to the beef tendon, drizzle with oily spicy seeds and mix well.
Tips:The summer salad is ready, with meat and vegetables, the appetite will be greatly increased in the hot summer.
