1. Wash the picked grass, soak it in salt water for 5 minutes, and then drain it for use. By the way, as you can see, there are filaments in the middle after the grass is cut.

2. Wash the red pepper and ginger and cut them into filaments.

3. Pour the right amount of water into the pot, add the right amount of salt and oil after boiling, pour the goose grass, and pick it up after boiling. Cold wild vegetables must be cooked again.

4. blanch the red pepper again.

5. Drain the scalded goose grass and shredded red pepper for later use.

6. Prepare the seasoning you need.

7. Add salt, sugar and rice vinegar and mix well, then add sesame oil and sprinkle with shredded ginger.