Steps:
Wash fresh shiitake mushrooms thoroughly, then cut them into pieces about the size of a fingernail.
Blanch the diced mushrooms in boiling water for a moment, then remove and drain well.
Heat an appropriate amount of oil in a wok, add scallions, ginger, and Sichuan peppercorns, and stir-fry until fragrant.
Add the blanched mushroom dice and millet peppers, and stir-fry for a short while.
Season with an appropriate amount of salt and light soy sauce, toss to mix evenly, then remove from heat and serve.