1. Soak the hairy in cold water for 20 minutes until soft.
2. Cut red and yellow peppers into shreds.
3. Cut scallion and ginger.
4. Take out the pickled hairtail strips, clean them and control the dry water for use.
5. Blanch the Flammulina mushroom in the pot.
6. Take out the dried water of Flammulina velutipes, pour the hairtail into the ginger to remove the fishy smell, turn the foam off and cook until cooked.
7. Put the ten thousand characters soy sauce, vinegar, chicken essence, sesame oil, garlic powder, a little salt and sugar into the bowl to make the sauce.
8. Pour into the hairtail strips, mix well.