Soak the dried mushrooms in warm water for 30 minutes until they absorb the water and become soft. Rinse in cold water. Tear larger pieces into bite size and remove the sandy ends. Wash carefully and make sure no sand is contained.
Cook soaked mushrooms in boiling water for around 1 to 2 minutes. Turn off fire and place the onion slices in. Transfer out immediately and soak in cold water to cool down.
Completely drain the wood ear mushrooms and then place in serving plate.
Heat oil in a pot and fry garlic, spring onion and fresh thai peppers until aromatic over slowest fire. Turn off fire and add all the other seasonings. Mix well and serve.
There are lots of other versions in China, for example you can add sliced cucumber and goji berries.