Ingredients: 2 kg of soybeans and 2 kg of fresh kelp.

Seasoning:

Material A (400g of sugar, 500g of Dong Gu Yipin Xian, 50g of Zanthoxylum bungeanum oil and 50g of scallion oil);

Material B (sugar 200g, aged vinegar 300g, Donggu Yipin Xian 450g, homemade millet spicy water and chopped millet pepper 350g, monosodium glutamate 20g, diced colored pepper 20g.

Exercise:

1. Cut kelp into strips with a width of 4 cm, then fold the two long sides in half, tilt them by 100 degrees, then cut them into V-shapes with a width of 1 cm, and blanch them for later use.

2. Soak the soybeans, cook them, and soak them in the prepared material A for 6 hours.

3. Soak kelp in the prepared material B for 6 hours.

4. Take 50 grams of pickled soybeans, 200 grams of kelp, diced colored peppers, mix well, put them in a vessel, and pour the juice of 50 grams of pickled kelp.