Old Vinegar Fungus Peanuts
1.
Place the fungus soaked in advance in a boiling pot, blanch it, and remove it with cold water;
2.
Pour edible oil into the wok, pour peanuts and turn off the heat when you hear a crackling sound, pour the peanuts out to let cool;
3.
Make a mixture: mix 0.5 teaspoon sugar, 1 teaspoon light soy sauce, 2 teaspoon vinegar, mix well and set aside;
4.
Put the fungus and peanuts in a bowl and pour the mixed juice;
5.
Pour edible oil into the wok, add minced garlic and small chili rings and fry until fragrant;
6.
Pour the fried minced garlic on the fungus while it is hot;
7.
Sprinkle with a little coriander, mix well and serve.
Tips:
The light soy sauce in the mixed juice has a salty taste, so there is no need to add salt.