1. Rinse the dried fungus for half a day in advance, and boil it in boiling water for 5 minutes to remove the water. Mince the green onion, and cut the red pepper into a circle about one centimeter. Cut the coriander into 2 cm sections.
2. The coriander segments are put into the blanched fungus.
3. Prepare a small bowl, add salt, sugar, light soy sauce, vinegar, sesame oil and chopped chili rings.
4. Pour peanut oil into the wok, add the chopped green onions when the oil is hot, and then pour the green onion oil directly into the bowl of juice. The design oil temperature should not be too high, and the chopped green onions should not be fried. Stir the mixed juice evenly and pour it directly on the fungus.
5. Just mix well.
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