Ingredients
10 g dried cloud ear fungus (about 1/3 oz), chopped chili peppers to taste.
Seasonings
Sesame oil, light soy sauce, scallion, ginger, and garlic, each a small amount.
Instructions
1. Soak the wood ear mushrooms in cold water for 3 to 4 hours in advance—this keeps them crisp and refreshing; soaking in hot water makes them soft and sticky. Once rehydrated, remove the tough stems, rinse thoroughly, and tear into small pieces. Boil in water for about one minute, then drain and rinse under cold water before setting aside to dry. Mince the ginger and garlic, and chop the scallions.
2. Add salt to taste, sesame oil, light soy sauce, minced ginger and garlic, chopped scallions, and chopped chili peppers to the prepared cloud ear fungus, mix well, then refrigerate for about two hours before serving. For extra heat, add some chili oil.