1. Prepare the chili and garlic for later use, shred the shallots
2. Cut the zucchini into silk, add a little salt and vegetable oil to boiled water and blanch it for 5 seconds. Dry the water and set aside
3. Add all the above ingredients and mix well, sprinkle with Thai pepper rings
Tips:The zucchini should not be blanched for a long time, otherwise it will affect the taste.
Keep the water clean. Thai peppers are easy to cut with scissors. They don’t make your hands very spicy, and they can be cut very finely.
