Composition:

Carrots, oil, salt, white pepper, beer, sugar, sesame oil and mature vinegar.

Millet pepper: 2 pieces

Carrots: 1 root

Garlic? : ? Half a head

Coriander: 2.

Oil:? Proper amount

Salt:? 1 spoon

White pepper: 1 spoon

Beer: 4 tablespoons

After soaking the dried auricularia auricula, clean it, tear it into small pieces, put it in water for about 5 minutes, put it in cold water after cooking, and remove it to control the dry water.

Shredded carrots, chopped garlic and chopped peppers.

Blanch the shredded carrots for later use.

Wash coriander and cut into small pieces.

Put all the processed fungus and carrots in, and then tear the coriander into small pieces at will.

Pour oil into the pan, add garlic and pepper slices and stir-fry until fragrant.

Then add soy sauce, salt, sugar, white pepper, add some old vinegar, and turn off the heat after the fragrance comes out.

Pour the ingredients in the pot into the fungus bowl, and then add our special material-2 tablespoons of beer.

Stir well and serve on a plate. Super fragrant.