Chilled Shredded Kelp Knot Salad

Boil 400g of kelp knots in water for 5 minutes until tender, then drain and rinse under cold water.

Whisk together 45g of soy sauce, 30g of Chinkiang vinegar, and 10g of sugar in a small bowl until dissolved.

Heat 15g of sesame oil in a pan over medium heat and flash-fry 30g of minced garlic and 15g of ginger for 10 seconds.