1. Use cold water to soak the dry fungus and rinse off.
2. Remove the stems and seeds of the peppers and cut them into diamond-shaped pieces. Cut the green onion, ginger and garlic for later use
3. Heat oil in a wok, fry the peppercorns on a low heat to create a fragrance, then take out the peppercorns and discard them
4. Turn to high heat, sauté the onion, ginger, garlic
5. Pour the fungus and pepper
6. Add soy sauce, oyster sauce, sugar and appropriate amount of salt, stir-fry on high heat for about a minute
