Home-style Sichuan Black Ear Mushroom Recipe

Black Dried black fungus is a favorite at home dining tables, always delicious no matter how it's cooked. Sour and spicy flavors are much favored, often serving as the main dish.Chen Vinegar soaked dried black fungus is fresh, crisp, tender, and slightly spicy, making an excellent accompaniment to alcohol.Black fungus contains a large amount of carbohydrates,protein, magnesium, iron, calcium, phosphorus, radish,vitamin, and other nutrients. It benefits the body by tonifying qi and nourishing the brain, moistening the lungs, and stopping bleeding.Blood Stopping blood loss. Regular consumption can help clean the digestive tract and clear the stomach.

　　Ingredients Main ingredients: 15g black fungus,peanuts 1 tablespoon of peanut oil, salt to taste,green pepper half a piece,red pepper half a piece,soy sauce 1 tablespoon, 2 tablespoons of aged vinegar, 5 cloves of garlic, and an appropriate amount of sesame oil.

Steps

Soak the black fungus in water, remove stems, cut into small pieces, drain well and set aside.

Blanch the black fungus in boiling water, cool it down with cold water, then drain again.

Cut the green and red peppers into strips.

Chop the garlic into a paste.

Heat peanut oil in a wok to sauté the garlic paste.

In a large bowl, mix the black fungus, green and red pepper strips, soy sauce, vinegar, sesame oil, and salt for seasoning.

Add the fried garlic paste and stir well.

Serve on a plate.

Tips

For those in northern China who cannot tolerate spicy food, I used green and red peppers. If you prefer spiciness, replace them with chili peppers.

Sprinkle some chopped cilantro for extra flavor if available.Cilantro Chopped is more flavorful, but we don't have cilantro at home.