Cooking Steps

1. 

   Step1:Soak the beancurd and dried Lentinus in advance. Cut the beancurd into filaments. Wash the Lentinus and cut into thin strips for standby. Peel and cut the garlic. Cut the dried red pepper and seeds into circles for standb

2. 

   Step2:Soak and wash vegetables - carrots, coriander, cucumbers and cabbage with flowing water. Cut cucumber and carrot into strips and filaments after peeling; cut cabbage and cabbage into strips and filaments for standby; cut coriander stem into sections for standb

3. 

   Step3:Put Chinese cabbage and cucumber into a large bowl, sprinkle with a little salt and marinate to make water, wring out the water for use

4. 

   Step4:Boil the pot with water, drop a few drops of cooking oil into the pot, and sprinkle a little salt in the pot. Blanch the shredded beancurd, mushrooms and carrots respectively until they are cut off. Quickly remove them and cool them. Control the dry water and put them into the big bowl with shredded cabbage and cucumber. Sprinkle with coriander stems. Spread with garlic. Take a small bowl. Add salt, 1 teaspoon sugar, 1 tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and 1 teaspoon head oil. Mix well and pour over five sil

5. 

   Step5:Heat up the wok. Add 1 tablespoon of cooking oil. Put the prickly ash and dry red pepper rings in the frying oil and remove them. Heat up the oil until it smokes and turns off the fire. Pour the hot prickly ash oil on the garlic. Mix well and serve.