Cold Black Fungus
1.
Prepare materials. Soak the fungus and remove it.
2.
Prepare the seasoning.
3.
Wash the rooted fungus, add some salt, and blanch it in boiling water for 2-3 minutes.
4.
Soak the peanuts, peel them, and blanch them quickly with boiling water.
5.
Put the hot fungus in cold water to drain the excess water.
6.
Add light soy sauce, balsamic vinegar, sugar, salt, black and white pepper in turn (you can leave it alone). Give it a little stir.
7.
Start the fire, put on the pot, add the oil, add pepper and star anise aniseed when it is four to five minutes hot, stir it over medium heat, don’t be stubborn, turn off the heat when the aroma is released. Leave the oil in the pot and take out the seasoning.
8.
Add ginger and garlic while it's hot, don't need to reignite, the remaining heat will burst out the fragrance.
9.
Pour the seasoning oil into the fungus, add peanuts and goji berries, diobina, mix evenly and serve.
Tips:
1. Do not burn the fungus for too long, just break it. Too cold water can keep crisp.
2. The peanuts will fall off as soon as they are soaked. Don't cook them. Just use boiling water to blanch them. Keep the crispy sweetness of raw peanuts.
3. The fried ginger and garlic must not be high temperature, it is easy to scorch,
