1. Soak auricularia auricula in warm water, wash, remove roots and tear into small pieces for later use. Wash onions and green peppers and shred them for later use.

2. Muddle garlic, chop shallots and dried peppers, pour Chili oil into a bowl, add proper amount of vinegar, soy sauce, salt, monosodium glutamate, sesame oil and sugar, and make juice for later use.

3. The soaked fungus and green pepper are actually edible. If you are not used to it, you can soak it in water for later use.

4. Put the fungus, onion and green pepper into a large container, pour in the prepared sauce and mix well.

1. First, wash Saxifraga and remove the leaves.

2. Boil the soup pot with water and add the water of black fungus.

3. Put the dry water of the blanched Saxifraga into a bowl and add 3g salt.

Add minced garlic

5. Add Chili oil.

6. Add a spoonful of rice vinegar.

7. Add a spoonful of soy sauce and mix well.