1. Wash radish seedlings and seafood mushrooms and drain.

2. Boil the water in the pot, pour in the radish seedlings, stir them quickly with chopsticks, and immediately take them out and take a shower.

3. Boil the cooked radish seedlings again, pour in the cooked seafood mushrooms and cook for about one minute, then take them out and take a bath for later use.

4. Blanch the radish seedlings and seafood mushrooms, enlarge the bowl, add a teaspoon of salt, a teaspoon of sugar and a teaspoon of balsamic vinegar and mix well.

5. Cut the dried peppers into small pieces and sprinkle them in the cauldron.

6. Put the oil in the pot, heat it on low heat, put a handful of peppers and fry them slowly, then remove them and throw them away. Pour the hot oil into the pot to stimulate the aroma of dried peppers, and finally sprinkle with fragrant white sesame seeds to serve.