Ingredients
50 g each of rehydrated black wood ear mushrooms, rehydrated white wood ear mushrooms, cucumber, and red chili pepper.
Seasonings
Shredded scallions, minced garlic, and shredded ginger to taste, 5 Sichuan peppercorns, 1/2 teaspoon each of salt and MSG, 1 tablespoon vegetable oil.
Steps
1. Remove the stems from the rehydrated black wood ear mushrooms and white snow fungus, wash them thoroughly, tear them into small florets by hand, then blanch in boiling water until just cooked, remove and rinse under cold water.
2. Peel the cucumber, wash it, and cut into diamond-shaped slices; remove the stem and seeds from the red chili pepper, wash it, and cut into diamond-shaped slices.
3. Place the black fungus, white fungus, cucumber, and red chili pepper in a bowl. Add salt, MSG (or chicken bouillon), shredded scallion, shredded ginger, and minced garlic, then toss to combine. Transfer to a serving plate.
4. Heat oil in a wok or pan to about 30% hot (just warm), add Sichuan peppercorns and fry over low heat until they change color, then remove the peppercorns and pour the infused oil over the dish in the serving plate.