Cold Kelp and Tofu Skin Salad

Rehydrate the 50 g of kelp and 80 g of tofu skin in water, then drain and slice them into thin strips.

Blanch the kelp and tofu skin strips in boiling water for two minutes, then drain and pat dry thoroughly.

Whisk together 40 g of soy sauce, 30 g of Chinkiang vinegar, 10 g of sugar, and 3 g of salt in a bowl.