1. Wash the oil skin, cut it into extremely fine filaments about 5cm long, put it in a boiling water pot for about 5 minutes, take it out, then put it in 500ml clear soup and cook it slightly until it is tender, take it out while it is hot, and squeeze out the water. 2. Remove the stems and seeds from the green peppers, wash them, cut them into 5 cm long filaments, blanch them in a boiling water pot until they are broken, remove them and drain them. 3. Peel garlic, wash it, cut off its pedicle, beat it with gravity, chop it into fine powder with pepper, put it in a bowl, add salt, monosodium glutamate, Chili oil and sesame oil and mix well, then add shredded oil and green pepper and mix well to serve.