1. Preparation materials: black and white fungus soaked in warm water in advance; half a small red and yellow pepper, and a pack of fern powder.
2. Pour boiling water into a large bowl and let cool, shred the red and yellow peppers.
3. Boil the soaked fungus in a pot and cook for a few more minutes.
4. Pour the cooked fungus into a leaky basin to drain the water.
5. Boil fern powder in a pot with cold water.
6. Put the cooked peanuts and the plum (I found two hawthorn rolls for not enough plum) in the same bowl, pour soy sauce, vinegar (a little more), sugar, and chicken essence.
7. The seasoning is over the peanuts.
8. Stir the fern powder when boiling, don't stick together, cook until every one is soft and smooth.
9. Drain the boiling hot water.
10. Pour the fern powder into the cold boiling water and stir to separate one by one.
11. Drain the water again.
12. Add fungus, red and yellow pepper.
13. Pour the soaked peanuts and plums with the juice and sprinkle with garlic.
14. Burn some oil and pour it on top.
15. Stir up and down evenly.
16. The sweet and sour fern powder is on the table!
Tips:The fern powder is not easy to boil. You can cook it for a while, and it will taste better if it is softened. It will not stick together if the water is too cold, and it will be more vigorous.
