Main ingredients

Dried black fungus 50g

Soaked sanjiao 50g

Accessories

Adequate amount of ginger

An appropriate amount of garlic

An appropriate amount of refined salt

An appropriate amount of red pepper

Steps

1. Soak the black fungus and wash it

2. Prepare the pickled sansho pepper

3. Chop the pickled sansho pepper, ginger, garlic, and red pepper, put them into a basin, and add an appropriate amount of cold water and pickled pepper water

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4. Boil the soaked fungus in boiling water for about 2 minutes, remove and drain the water

5. Put the cooked and drained fungus into the prepared sauce and soak it

6. Seal it with plastic wrap and put it in the fresh-keeping compartment of the refrigerator for 3 hours

After 7.3 hours, take out the soaked fungus and put it on a plate

Tips

The soaking time can be lengthened, but at least 3 hours