Ingredients
1 piece of dried compressed black fungus, 20 g dried tofu skin.
Seasonings
2 tablespoons chopped chili sauce, 1 teaspoon each of vinegar, black pepper, and sugar, white sesame seeds to taste, 1 scallion, 2 cloves of garlic, and 1 small piece of ginger.
Instructions
1. Soak the dried black fungus in cold water ahead of time, adding a little starch to the water; let it sit for about 3 minutes, then wash thoroughly and drain well. Soak the dried tofu skin in water until softened.
2. Bring water to a boil in a pot, add the black fungus and blanch for about half a minute; drain well and transfer to a clean large bowl.
3. Turn off the heat, add the tofu skin, and use the residual heat to cook it through. Rinse under cold water, then drain well. Finely chop the scallions, ginger, and garlic, and add them to the bowl with the wood ear mushrooms and tofu skin.
4. Add the chopped chili sauce, sugar, and black pepper, stirring well to combine. Cover with plastic wrap and refrigerate for about half an hour. Before serving, sprinkle with white sesame seeds, mix well, and enjoy.