Step 1: Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Wash and clean them well, and get rid of the stems with scissors.  Clean the red and yellow peppers with water after removing the seeds, cut them into shreds, and put into a plate.

  Step 2: Half fill a wok with water, bring the water to boil. Add the processed black fungus, and stir and blanch for 2-3 minutes. Then pick them out of the wok, and remove excess water through a colander. Put them into a soup bowl filled with cold water to cool for a while.

 Step 3: Remove the excess water through a colander again. Pour the water away, and put the black fungus back to the soup bowl. Add in chopped garlic, red and yellow pepper shreds, white vinegar, salt, red chili oil and sesame oil. Stir well with chopsticks or a spatula until mixed.

Your Black Fungus with Mashed Garlic  is cooked, shining and translucent. Serve it in a plate.