Chilled Seaweed Salad with Garlic

Soak 100 g of kelp in water until rehydrated, then drain thoroughly and slice into thin strips.

Blanch the kelp strips in boiling water for 2 minutes, then immediately plunge into ice water to chill.

Whisk together 30 g of Chinkiang vinegar, 25 g of soy sauce, 5 g of sugar, and 3 g of salt in a bowl.