Prepare ingredients, blanch Flammulina velutipes, blanch in ice water for one minute, blanch shredded carrots for 30 seconds and blanch spinach for 40 seconds. 1 tsp minced garlic, 1 tsp millet pepper, 3 tsp soy sauce, 2 tsp aged wax, a little salt, a little sugar substitute, a little chicken essence and 1 tsp sesame oil, and mix well. Drain the vegetables, pour in the sauce and mix well.