Preparation materials: celery 200g, auricularia 50g, carrot 1 garlic millet pepper (appropriate amount).

Wash celery and slice it with an oblique knife.

Dice garlic.

Peel the carrot, cut it into sections with an oblique knife, and then slice it.

Boil the water in the pot and add the black fungus. Drop a few drops of oil, add half a spoonful of salt and cook for 2 minutes. A few drops of oil in the water can make the blanched celery brighter and more appetizing.

Add carrots and celery and cook for another 2 minutes.

Pick up all the vegetables.

Drain the water in cold water, which makes the taste more crisp and refreshing.

Add minced garlic and millet pepper.

Add a spoonful of hot oil and pour it on the millet pepper and minced garlic to stimulate the fragrance.

Add half a spoonful of salt, half a spoonful of sugar, one spoonful of soy sauce and one spoonful of sesame oil and mix well.