1. The fungus I buy usually can be fully soaked by soaking for more than 2 hours, and it can be soaked overnight or several hours in advance.
2. Boil the soaked fungus for two or three minutes to sterilize. Then pick it up and rinse it off in cold water. Some of the fungus is more sandy and other dirty, and then rinse and set aside.
3. The shredded shreds are convenient for salting, and the chili and garlic are all finely chopped. It is not easy to eat spicy, so you can put it less. Add or subtract according to personal taste.
4. Add the fungus, chili and garlic in turn, white onion, salt, mix well, and marinate for more than 10 minutes until all the salt is incorporated into the fungus.
5. Add sugar and marinate for a few minutes until fully incorporated. Finally, add white rice vinegar. If you add vinegar right away, you can add more vinegar, because the same vinegar is added, the longer it is, the more sour it is.
6. The green onions are added to the color and then served on the plate. There is no oil, soy sauce, and chili sauce during the process. You can add them according to your personal taste. Because someone in my family loses weight, I try not to put oil.
7. It tastes hot and sour and refreshing. It is especially suitable for summer, or if you eat greasy fish for a different taste, of course it is also good to drink with white porridge.
Tips:This version is very simple, with very few materials and easy to make. Usually you can buy some dried fungus and keep it at home. When you have no vegetables or are tired of other dishes, you can soak some for cold or stir fry. Use it for the next meal or the next day, but don't soak too much at once, you will get tired if you eat too much.
