The ratio of vinegar and water to mix cold skin is 2:1, 2 spoons of vinegar, 1 spoon of water. The specific method is as follows:

Preparation materials: 100 grams of dough, appropriate amount of minced garlic, and ginger Appropriate amount, appropriate amount of millet pepper, appropriate amount of green onion, appropriate amount of Sichuan peppercorns, appropriate amount of chili noodles, appropriate amount of mung bean sprouts, appropriate amount of cucumber, 1 spoon of cooking oil, 1 spoon of water, 1 spoon of oyster sauce, 2 spoons of ginger vinegar, 1 spoon of light soy sauce, appropriate amount of salt, 1 spoon of sugar, appropriate amount of chicken essence, appropriate amount of peanuts, appropriate amount of sesame seeds?

Preparation steps:

1. Soak Liangpi in cold water for about 30 minutes, or soak in hot water for 2 to 3 minutes .

2. After blanching the bean sprouts, drain them into cold water and set aside.

3. Cut the cucumber into thin strips and set aside.

4. Cut onions, ginger, garlic, millet and pepper into cubes and set aside.

5. Heat the oil and sauté the ginger, garlic and pepper until fragrant.

6. Put chili noodles and green onions into a large bowl.

7. Add the sauteed peppercorn oil.

8. Add 1 tablespoon of water, 2 tablespoons of vinegar, then add oyster sauce, light soy sauce, chicken essence, salt, and sugar and stir evenly (you can add these seasonings as you like).

9. Put the soaked cold skin, bean sprouts and cucumber shreds into a plate.

10. Add the vinegar water prepared previously.

11. Mix well and serve.