Cold Black Fungus Salad

Method

1. 01

   Step 1

   Soaking black fungus

   

2. 02

   Step 2

   Shredded carrots

   

3. 03

   Step 3

   Tofu skin cut into strips

   

4. 04

   Step 4

   Bring water to a boil in a pot, add black fungus and tofu skin separately, and blanch for two minutes.

   

5. 05

   Step 5

   Shredded carrots only need to be blanched for one minute; blanching them for too long will cause them to lose their crisp texture.

   

6. 06

   Step 6

   Blanch the three ingredients and transfer them to a slightly larger bowl, as shown in the picture.

   

7. 07

   Step 7

   Add salt, sugar, light soy sauce, aged vinegar, oyster sauce, and minced garlic to a bowl and mix well.

   

8. 08

   Step 8

   Pour oil into a wok and heat it to medium-high. Add dried chili peppers and Sichuan peppercorns, fry until fragrant, then remove them from the wok.

   

9. 09

   Step 9

   After removing them from the water, pour the oil directly over them and mix well again.

   

10. 10

    Step 10

    Mix well and pour into a dish.

    

11. 11

    Step 11

    Sprinkle some white sesame seeds on top; this will both garnish the dish and enhance its aroma.