2. Accessories: 30g persimmon pepper and 20g green pepper.

3. Seasoning: soy sauce 10g, sugar 15g and monosodium glutamate 2g.

4. Wash bergamot, carrot and onion, cut into filaments, chop garlic cloves into minced meat, and remove seeds and shred green and red peppers.

5. Put a proper amount of soy sauce (not too much), monosodium glutamate (not too much) and sugar in the glass container.

6. Put the shredded bergamot and shredded pepper into boiling water to disperse. The whole process takes about 8 seconds.

7. Add shredded carrots and onions and mix well.

8. Add minced garlic, salt 1/4 teaspoon, pepper and chili oil 1 teaspoon, sesame oil 1 teaspoon, sugar 1 teaspoon and balsamic vinegar 1 teaspoon, and stir well (shredded chili is best not to mix together).

9. Put it in a dish and put the shredded pepper on it to form a certain color and shape contrast.