1, peeled carrots, cut into matchstick-thick shreds.

2. Mix the fine corn flour into shredded carrots, so that a layer of corn flour is evenly attached to the surface of each shredded carrot, then add salt (the salt must be put behind so that the shredded carrots will not come out of water) and monosodium glutamate, mix well, put on a plate, and sprinkle the remaining dry powder into carrots.

3. Cover the vegetables with shredded carrots with plastic wrap, put them in a steamer, steam for 10 minutes on medium heat, and take them out. Immediately after steaming, take out the pan, open the plastic wrap, spread the shredded carrots with chopsticks, and let the excess water vapor evaporate as soon as possible. This is to keep the shredded carrots dry. )

4. Chop the onion and garlic, cut the parsley and dried pepper into sections, and put the parsley, minced onion, minced garlic and dried pepper into the steamed shredded carrot.

5. Heat the oil in the pot, pour the hot oil on the dried Chili and mix well.