原料：干黑木耳、節后紫皮洋蔥、清腸香菜。燃脂
做法：
1、必備黑木耳用涼水泡發半天；
2、菜洋蔥拌清洗干凈，木耳撕成小朵；
3、節后入開水鍋中焯一下，清腸撈出過涼開水，燃脂瀝干水分備用；
4、必備洋蔥切片、菜洋蔥拌香菜切段備用；
5、木耳以上原料混合，節后添加鹽、清腸生抽、燃脂糖、陳醋和香油拌勻即可。
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