Seasoning: onion 10g, ginger 1g, half garlic, appropriate amount of pepper, dried pepper 10g, millet pepper 30g and appropriate amount of vegetable oil.

Practice of salted konjac

1. Mince millet spicy and marinate with salt for about 30 minutes.

2. Chop ginger and garlic and mix well with boiling water.

3. Cut the konjac into strips.

4. Cut green onions into small strips, dry peppers and prickly ash, and fry onion oil.

5. Add cold water, salt, ginger and garlic water, scallion oil, sesame oil and chicken essence to the pickled millet spicy and mix well.

6. Cook the konjac. When the konjac is ripe, take it out and put it into the prepared juice. Cover with plastic wrap and soak for about 2 hours.