Carrots, bamboo shoots and soaked mushrooms are cut into strips five centimeters long. Slice the tenderloin into 5cm long slices, add seasonings (3g of sugar, 3g of wine, 5g of soy sauce and 5g of starch) and marinate for 10 minute. Take a piece of kelp, spread a piece of meat on it, roll it into a tube with carrots, bamboo shoots and mushrooms, and tie it tightly with a dry ladle. Repeat the previous operations until the materials are used up. Put the seasoning (2 cups of water, 30g sugar, 30g soy sauce, 30g vinegar, 20g garlic) into a pot to boil, put it into the sea to boil, and then take it out with low fire for about half an hour.
2, the practice of cold seaweed. Wash seaweed, roll it up and shred it, soak it in boiling water for half an hour, cut red pepper into circles, cut garlic into powder, control the moisture content of seaweed, add seasoning and mix well, then add pepper and garlic, sprinkle sesame seeds and sprinkle a little sesame oil on the plate, which is the best appetizer.