Ingredients
200 g salmon skin, 50 g each of winter bamboo shoot strips and red bell pepper strips, 25 g each of mung bean sprouts and cucumber.
Seasonings
Salt, MSG, sesame oil, and Sichuan pepper oil, each to taste.
Steps
1. Rinse the salmon skin clean, blanch it in boiling fresh broth until cooked, then remove and let cool before cutting into thin strips.
2. Blanch the bamboo shoots, red bell pepper, and bean sprouts in boiling water until just cooked, then remove and drain; wash the cucumber, cut into thin strips, marinate with salt, then squeeze out the excess water.
3. Add salt, MSG, sesame oil, and Sichuan pepper oil to a bowl and stir to combine, then add the salmon skin shreds, winter bamboo shoot shreds, red bell pepper shreds, mung bean sprouts, and cucumber shreds, toss everything together, and plate to serve.