1, blanch the cold asparagus. When making cold asparagus, it is necessary to put the asparagus into the pot and blanch it in advance, which can make the asparagus have a better taste and remove the film on the surface of the asparagus. When blanching the Gracilaria lemaneiformis, you can also add a proper amount of salt and cooking oil to the pot, which can make the color of Gracilaria lemaneiformis look better.

2. Preparation materials: 300g of Gracilaria lemaneiformis, soy sauce 1 spoon, soy sauce 1 spoon, aged vinegar 1 spoon, 2g of salt, 2g of chicken powder, half a spoonful of white sugar, 2g of sesame oil, one spoonful of Chili oil, half a spoonful of peanut oil, garlic, ginger slices and peanuts.

3. Pinch off all the old roots on the Gracilaria lemaneiformis, so as not to affect the overall taste of the Gracilaria lemaneiformis, then boil water in the pot, add salt and cooking oil to the pot after the water boils, and then put the shredded Gracilaria lemaneiformis into the pot and blanch it for later use.

4. Mix soy sauce, soy sauce, aged vinegar, salt, chicken powder, white sugar, sesame oil, chili oil, peanut oil, garlic, ginger slices and chopped peanuts evenly, and finally mix the cooked, fished out, cooled and dried Gracilaria lemaneiformis with the prepared sauce and stir evenly.