Crispy Cold Wood Ear Mushrooms

1. Soak the wood ear mushrooms in boiling water in advance. You can also use cold water; soaking for about 30 minutes is sufficient. If I'm short on time, I usually soak them in boiling water for 40 minutes. While the mushrooms are soaking, prepare the seasonings and boil a kettle of hot water to cool down.

At this point, prepare the seasonings by finely chopping the garlic. If you have a blender, it makes this step much easier. Dice the chili peppers, and chop the cilantro; other ingredients can be added later during mixing!

Once the wood ear mushrooms are rehydrated, prepare a pot of water and bring it to a boil. Add the mushrooms and some salt. Cooking for about 12 minutes will make them crispy. After that, transfer them to the cool water you prepared earlier, adding a few ice cubes if possible. If you don't have ice, no problem. Soak for an additional 10 minutes, then drain.

In a large bowl suitable for mixing, combine the wood ear mushrooms, garlic, diced chili, soy sauce, sesame oil, white vinegar, and aged vinegar (using both types of vinegar enhances the flavor). Add chili oil, Sichuan pepper oil, oyster sauce, chicken essence, and salt. Finally, add the cilantro to prevent it from wilting. Mix everything well, then transfer to a container or a sealable box and store it in the refrigerator for an afternoon—this enhances the flavor. If you don't have a sealable container, covering the mixing bowl with plastic wrap works just fine.