1. Soak dried fungus in water for about 1 hour;
2. Wash the fungus and blanch in boiling water for about 4 minutes. Remove and rinse with cold water, drain and set aside. (You can put some ice cubes in cold water or put the cleaned fungus in the refrigerator for 10 minutes)
3. Wash coriander, green onion, ginger, garlic, onion, millet pepper, dried red pepper and set aside.
4. Shred onion and ginger; pat garlic into minced garlic; cut coriander and green onion into sections; cut dried red pepper into sections; cut millet pepper into circles.
5. Take a bowl and put millet pepper, dried red pepper, shredded ginger, coriander, green onion and a little minced garlic in the bowl. Pour an appropriate amount of edible oil into the wok, add pepper to fragrant, and pour directly into the bowl when the oil is hot.
6. Drain the fungus, add onion, minced garlic, coriander, sauce from step 5, light soy sauce, salt, and vinegar. (Adjust the acidity, spiciness and saltiness according to personal taste)
7. After stirring evenly, put it on a plate.
