1 Boil the Undaria pinnatifida with water, boil the water from the pot and add the Undaria pinnatifida. 2. Add a little vinegar, oil, salt and water, and remove the cold water. 3. Put chicken essence, sugar, oyster sauce, soy sauce, sesame oil and vinegar into the bowl and mix well. 4, pour the sauce on the Undaria pinnatifida, sprinkle with white sesame seeds, and put it in the refrigerator to taste.

When processing fresh Undaria pinnatifida, firstly, in hot water (or sea water) for scalding, alkali materials such as quicklime and slaked lime allowed by food additives are added, and the pH value is adjusted to 6.0~9.0, and then the scalding processing is carried out. After continuous scalding, the salt content of hot water (seawater) will increase, the pH value will decrease, and the liquid volume will decrease, resulting in turbidity, so it is necessary to replenish hot water (seawater) and add alkali to adjust the pH value. Undaria pinnatifida soaked and scalded by this method has good color and appearance, less storage deterioration, easy removal of impurities, low selective permeability of algae tissues and cells, fast salt immersion and easy dehydration. After soaking and scalding, the water content of Undaria pinnatifida is greatly reduced, and a large amount of salt can be saved when salted.