1. Soak the black fungus in cold water first. Remove the stems, wash and tear into small pieces.

2. Boil water and blanch the fungus in the boiling water for two to three minutes. If you like it softer, boil it longer. Then take it out and put it in cold water.

3. Pound the garlic. Choose the amount of garlic according to your personal taste, generally use half a head of garlic. When pounding garlic, add a spoonful of salt, sugar, and MSG directly. This will make it easier for them to melt, and the garlic paste will be poured out very delicately.

4. Add two tablespoons of vinegar to the minced garlic and apply it to the fungus. Add a few drops of sesame oil. Add the chopped coriander and mix well.

Remarks: (xiayuewu)

1. The blanched black fungus is very soft. It will perk up as soon as it is soaked in cold water. It will be crispy when you eat it.

2. The quality of the vinegar here is very important, as it directly affects the taste of the dish. It is best to use good aged vinegar.