Tools/Materials: 80g of dried fungus, onion 1, 20g of coriander, 3 cloves of garlic, 2 dried red peppers, 3 tablespoons of aged vinegar, sugar 1 tablespoon, soy sauce, salt, cooking oil and a little monosodium glutamate.

1. Soak Auricularia quickly in warm water (about ten minutes). Clean up the soaked fungus.

2, dry water (larger flowers, tear by hand), set aside.

3. Peel the onion, wash it with clear water, control the moisture, and cut it into shreds for later use.

4. Clean the coriander, control the moisture, and cut it into sections about 10 cm long for use.

5. Cut a little minced garlic.

6. Cut the dried red pepper into small pieces for later use.

7. Put three spoonfuls of aged vinegar, one spoonful of sugar, a little soy sauce, salt and monosodium glutamate into a bowl, and stir well (you can also add seasonings directly when mixing vegetables to melt the salt and monosodium glutamate).

8. Put a little oil in the pot and heat it. Turn off the fire after the oil is 60% to 70% hot.

9. Cool it a little, pour the oil into the bowl of red dried Chili and fry it into Chili oil.

10, put onion and auricularia in a large bowl or basin for easy mixing. Then add minced garlic and mix the mixed juice evenly.

1 1. Add sesame oil and fried Chili oil and mix well.

12. Finally, add coriander and mix well.

13, finished product drawing.