Tools/Materials A handful of fern root powder
2 pieces of marinated dried bean curd
Garlic right amount
Appropriate amount of shredded ginger
Appropriate amount of Chinese cabbage leaves
Appropriate amount of soy sauce
Proper amount of aged vinegar
Appropriate amount of millet pepper
Appropriate amount of shallots
Zanthoxylum bungeanum oil
First, prepare materials. Wash the chopped green onion, and then cut it into small cylinders for later use.
Wash ginger and garlic and cut them into filaments. Cut the millet pepper into small cylinders and put it in a bowl for later use.
Take out the fern root powder, wash it with clear water and put it in a bowl for later use.
Dry clean the tofu for later use.
Second, cooking. Wash the pot, add a proper amount of water to the pot, and then cover the pot to boil the water.
After the water is boiled, put the fern root powder into the pot. After the fern root powder is cooked, it takes about 10 minutes.
Similarly, put the cleaned Chinese cabbage and dried tofu in the pot for a while, cook for about 2-3 minutes, and then pick it up.
Then put the cabbage in a bowl and cut the dried tofu into small strips for later use.
Drain the cooked fern root powder with a basket and set aside for later use.
Third, mix vegetables. Put the chopped ginger, garlic and sea pepper in a bowl, pour a proper amount of soy sauce and pepper oil into the bowl and mix well with chopsticks.
Then pour the cut dried tofu into a bowl and mix well with chopsticks.
Then pour the drained fern root powder into a bowl and mix well with chopsticks.
Then pour the Chinese cabbage leaves into a bowl and mix well with chopsticks.
Then try the taste. If you think the taste is right, you can put it in a bowl and eat it.
It is especially suggested that fern root powder should not be cooked too soft, which will affect the taste.