1. Soak the black fungus in warm water for 4-6 hours to soak.
2. Wash the purple cabbage and cut into shreds (you can cut it into thin slices). Put the purple cabbage in a container and soak, wash and drain the water, add a teaspoon of salt, mix well, marinate for 10 minutes, and squeeze out the excess water.
3. Wash the fungus after soaking, boil water in the pot, blanch the fungus in the pot for three minutes, remove the cold water and drain for later use (It is recommended not to blanch the fungus for more than five minutes, and the hot water should be blanched immediately.
4. Cut into filaments for later use
5. Prepare the sauce: one tea, white sugar, one spoon of apple cider vinegar, half a spoon of sesame oil, one spoon of fresh shellfish, a little chicken essence, add a little bit of cold boil and stir evenly. You can taste it yourself. Various seasonings can be added or subtracted according to your own taste.
6. Put the purple cabbage fungus into the container, add some salt and mix well, pour the sauce into the purple cabbage fungus and mix well.
7. Sprinkle with chopped green onion and white sesame seeds!
