350g tender soybean sprouts
5g red pepper shreds
1g scallion and ginger shreds
11g black fingus shreds
Wash the soybean sprouts, nip off the roots, boil in hot water till done, remove, drain and transfer to a plate.
Heat sesame oil till 5-fold hot, fry prickly ash grains till golden brown, remove, drop in pepper shreds, scallion and ginger shreds, drop in the black fungus shreds, soy sauce, cooking wine, vinegar, white sugar, and salt, bring to the boil, sprinkle over the soya bean sprouts.