First, the production of raw materials.

Sweet potato vermicelli 140g, dried fungus 10g, red pepper 1, green pepper 1, salt 4g, monosodium glutamate 3g, 2 cloves of garlic, 3 tablespoons of sesame oil, 6g of white sugar, appropriate amount of coriander, 3 tablespoons of aged vinegar, 2 tablespoons of soy sauce, 2 tablespoons of top secret red pepper oil and appropriate amount of chopped green onion.

Second, the production method

1 and10g of auricularia auricula are thoroughly soaked in appropriate warm water and then washed. Pour clean water into the pot and heat it until it boils. Blanch the fungus for 3.5 minutes, remove it with cold water and drain.

2. Blanch the sweet potato vermicelli with boiling water scalded by auricularia until it is 90% mature, take it out and drain it, add sesame oil, stir and relax, and do not stick together.

3. Tear the fungus into small pieces, wash the coriander and cut into sections; Clean the green pepper after removing the pedicle and seeds, and cut it into 4 cm long filaments; Peel garlic and mash it (or mash it with garlic press).

4. Pour the auricularia auricula, sweet potato vermicelli, coriander segment, shredded green pepper and mashed garlic into a large basin, add aged vinegar, soy sauce, salt, white sugar, monosodium glutamate and red pepper oil, stir well and sprinkle with chopped green onion.