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A few days ago, I made a refreshing and classic Xinxinmei shredded jellyfish, and today I’m going to make another one with a strong flavor. The ingredients used are still the same homemade magic weapons that I often use for cold dishes - boiled aniseed soy sauce + homemade Sichuan flavor red oil + Pengpeng's favorite spicy spicy food made from super delicious chili noodles that people can't stop talking about. (The only bad thing is It’s just that the chili noodles are not as thin as the ones we usually buy in the market, so the finished product will look black and slag-like in the end. In fact, it is the chili noodles that are not mushy.) When these three are combined, whether it is a vegetarian dish or a meat dish, it is delicious~
