2. Prepare four yuba sticks, break them into two pieces, then put them in a big bowl and soak them in clear water for two hours. Wash the soaked yuba, take it out and cut it into sections for later use.
3. Prepare a proper amount of auricularia auricula, put the auricularia auricula in the basin with clear water three or four hours in advance, remove the roots and clean it several times, and wash the sediment.
4, put water in the pot to boil, first add yuba, blanch for one minute, take it out and let it cool for later use.
5. Then continue to put the black fungus in the hot water in the pot, put it in the water for two minutes, take it out and cool it for later use.
6. Prepare green peppers, carrots, garlic and shallots, wash them separately and cut them for later use.
7. Take a small bowl and put in various seasonings, including: balsamic vinegar, sugar, salt and soy sauce, and mix well to make juice for later use.
8. After cooling the yuba and auricularia auricula, put them in a big soup bowl. Because there is no such a big bowl, we just use the soup bowl, which is a little bigger and easy to mix and season later.
9. Heat the pan, add oil, and then add garlic to saute.
10, garlic in the pot and stir-fry for a few seconds, then add shredded carrots and green peppers and stir-fry together.
1 1, stir-fry green peppers and carrots 1 2 minutes later, add shallots and stir-fry twice, and turn off the heat.
12. Finally, pour the fried shredded green peppers and carrots on the yuba fungus, then pour the bowl of juice and stir well.