Ingredients: 300 grams of Salsandra chinensis

Accessory ingredients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of white sugar, appropriate amount of garlic

Step 1. Take the tender parts of the sargassum after picking. All edible.

2. Chop new garlic.

3. Pour an appropriate amount of water into the pot and bring to a boil. Pour in the cleaned sorghum and blanch it for 2 minutes.

4. Pick up and drain.

5. Pour all the ingredients into the blanched squid, stir evenly and enjoy.