2. Accessories: peanuts, soybeans, coriander, chicken soup, chicken and rape.
3. Soak Auricularia auricula10g thoroughly with adequate warm water, then clean it. Pour clear water into the pot and heat it to boiling. Blanch Auricularia auricula for 3.5 minutes, take out supercooled water and drain it.
4. Boil the sweet potato vermicelli with boiling water scalded with auricularia until it is 90% mature, remove and drain, and add sesame oil to stir and relax, so as not to stick together.
5. Tear the fungus into small pieces, wash the coriander and cut it into sections; After removing pedicels and seeds from green pepper, it is washed and cut into 4cm long filaments; Peel garlic and mash it (or mash it with a garlic press).
6. Pour the auricularia auricula, sweet potato vermicelli, coriander segments, shredded green pepper and mashed garlic into a large basin, add the aged vinegar, soy sauce, salt, white sugar, chicken essence, cooking wine and red pepper oil, stir well and sprinkle with chopped green onion.