1. Prepare materials and seasonings.
2. Soak Undaria pinnatifida with cold water.
3. Cut off the old roots of Flammulina velutipes and blanch them in a boiling water pot for about 1 minute (cut off as much as possible, so as not to affect the taste of the old roots, and the Flammulina velutipes will grow old after a long time of blanching).
4. Blanch Undaria pinnatifida in boiling water for about 1 minute (if Undaria pinnatifida is too large, it can be chopped up).
5. 6. After the Undaria pinnatifida and Flammulina velutipes are cool, squeeze out the water, add the garlic, onion and all the seasonings, and mix them well (be sure to squeeze them completely, so as to fully absorb the flavor of the seasonings and ensure the crisp and crisp taste. The food mixed is sour and spicy, and my family's food is light, so the chili sauce is not added much, according to the taste).