Wash coriander and cut into inches; Shredding red pepper, soaking dried auricularia in water, selecting and cleaning. Add water to the pot and cook for a while. After the water is boiled, mix the soy sauce, vinegar, salt, sugar and sesame oil into a sauce for later use. Put coriander, red pepper and black fungus into a container, and pour the sauce into it and mix well.

Four advantages of eating more auricularia auricula

Auricularia auricula is sweet and flat, and has the effects of detoxification, clearing the stomach, coagulation and hemostasis. Conducive to detumescence, blood pressure reduction and lipid reduction. Suitable for hyperlipidemia, hypertension and other diseases.

( 1)。 Auricularia auricula has a very high iron content. Eating Auricularia auricula regularly can enrich blood and nourish skin, make people's skin ruddy and shiny, and prevent iron deficiency anemia.

(2)。 Auricularia auricula contains vitamin K, which can reduce blood coagulation and prevent thrombosis. After eating auricularia auricula, the blood becomes thin, so people are not easy to get cerebral thrombosis, Alzheimer's disease and coronary heart disease.

(3)。 The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities remaining in the human digestive system and excrete them, thus clearing the stomach and intestines.

(4)。 Auricularia auricula can also dissolve endogenous foreign bodies such as gallstones and kidney calculi. Contains anti-tumor active substances, which can enhance the body's immunity and can prevent and fight cancer if eaten regularly.