2. Soak 10 grams of fungus thoroughly in enough warm water and clean. Pour water into the pot and heat over high heat until it boils. Add the fungus and blanch for 3.5 minutes. Remove from the cold water and drain.
3. Use boiling water that has been scalded with fungus to cook the sweet potato vermicelli until it is nine-mature, remove and drain, add sesame oil and stir to loosen to avoid sticking together.
4. Tear the fungus into small pieces, wash and cut the coriander into sections; remove the stems and seeds of the green and red peppers, wash them, and cut them into 4cm long filaments; peel the garlic and pound it into minced garlic (or press it with a garlic press) minced garlic).
5. Pour the fungus, sweet potato vermicelli, coriander segments, green and red pepper shreds, and minced garlic into a large basin, add vinegar, soy sauce, salt, sugar, monosodium glutamate, and chili oil, stir evenly, and sprinkle with chopped green onion.