Fragrant crispy wood ears
Ingredients
- fungus
- Soup soy sauce
- Hengshun Aged Vinegar
- Sesame oil
- Weiji fresh soy sauce
- Red Pepper
- Jingcong
- White sugar
Steps
- 1. Sauce (10 servings): 120g Hengshun Aging Vinegar, 100g Sesame Sesame Oil, 150g Weiji Fresh Soy Sauce, 40g White Sugar, 60g Water, 100g Red Pepper, 50g Jingfeng Onion;
- 2. Take 120g of fungus and blanch it in boiling water for 10 seconds;
- 3. Put the burnt fungus into the tableware and add 65g of sauce to produce.