Wood ear salad

Method

1. 1 Soak the wood ear mushrooms in cold water for 2 hours, not hot water. Soaking them in cold water helps the mushrooms become crispy and expand evenly.
2. 2 Blanch the wood ear mushrooms for 90 seconds, then immediately rinse them with ice water to maintain their crispness.
3. 3 Roast peanuts for 6 minutes, remove the shells, then coarsely crush them.
4. 4 Soak thinly sliced onions in cold water for 10 minutes to reduce their pungency.
5. 5 Mix everything together with the black vinegar sauce, soy sauce, sesame oil, and crushed garlic, then sprinkle with peanuts when serving to keep them crunchy.