1. Materials: Tremella 1, Auricularia auricula 1, half a carrot, 3 cloves of garlic, balsamic vinegar 1 spoon, soy sauce 1 spoon, a little salt, Chili oil 1 spoon, and a little sugar.

2. Soak tremella and auricularia auricula in cold water for 3 hours in advance, and then rinse with clear water.

3, the fungus is pedicled, the larger fungus is torn into small pieces for use, and the tremella is cut from the root and torn into small pieces for use.

4, carrots peeled and shredded for use. Cut garlic into minced garlic for later use. Drain all the ingredients.

5. Boil water, pour tremella, auricularia auricula and shredded carrot into the pot, blanch for 20 seconds and then remove for later use.

6. Soak in ice water until it gets cold. Then drain the water for later use.

7. Sauce mixing: Pour minced garlic into a pot, add a little salt, a little sugar, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon Chili oil. Then stir well with a spoon.

8. Finally, pour the prepared sauce on the surface of the drained tremella and auricularia auricula, and stir well to serve.