1. Soaked Sansho pepper and small red peppers are all cut into small granules, pour in appropriate amount of soaked sansho pepper to make a bowl of juice for later use.
2. Sesame sesame oil
3. Cold sauce
4. Wash the fungus with boiling water
5. dsd acid
6. Boil water in a pot, add the washed fungus and cook
7. Remove the boiled fungus and put it in cold water (this step can keep the fungus crispy)
8. Wash celery and cut into sections
9. Fly the water out and drain
10. Put the celery and fungus into the container, add the chicken essence bowl, coriander, sesame oil, and Lee Kum Kee cold sauce.
11. It's so spicy, you can halve the chili if you don't eat too much. . .
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