『食材』
25克黑木耳，干的
20克油
10克姜，切丝
150克京葱，切段（5厘米），取葱白部分
1茶匙花椒粉，或自制花椒粉（可选的）
10克生抽
3克盐
『做法』
1、取一个盘子放在主锅盖上称出干的黑木耳重量后，加入水没过黑木耳，待泡发后（水发后约300克）沥干备用。
2、将油、姜、葱段和花椒粉放入主锅，以3分/120℃/速度小勺爆香。
3、加入水发后的黑木耳，以5分/120℃/逆转/速度小勺拌炒。
4、加入生抽和盐，以3分/120℃/逆转/速度小勺拌炒，趁热享用。
Ingredients
25 grams black fungus, dried
20 grams of oil
10 grams ginger, shredded
150g Beijing spring onion, cut into sections (5 cm), take the white part
1 teaspoon pepper powder, or homemade pepper powder (optional)
10g light soy sauce
3 g salt
Direction
1. Take a plate and place it on the lid of the mixing bowl to weigh the dried black fungus. Add water to cover the black fungus. After soaking (approximately 300 grams of water), drain for use.
2. Put the oil, ginger, green onion and pepper powder into the mixing bowl, and saute at 3 min/120℃/speed small spoon.
3. After adding water to the black fungus, stir fry at 5 min/120℃/reverse/speed small spoon.
4. Add light soy sauce and salt, stir fry at 3 min/120℃/reverse/speed small spoon, and enjoy while hot.