First grade pressed canola oil 1.5L

Dried chili peppers 15-20 pcs

Dried peppercorns A pinch

Operation

01

Select good quality chicken fir mushrooms, torched chicken fir, or yellow skinned chicken fir. (Fungus with the umbrella unopened is better, more tender. But to make oil fir, precisely to umbrella open yellow skin fir, more fragrant.)

02

After cleaning, tear into strips. Be careful, not too thin, otherwise it will be easy to paste. And try to be as even as possible

03

Control the water, slightly dry

04

Pour a large half of the oil. Heat it. Turn off the heat, let the oil cool to 7 minutes hot, then add chili peppers, peppercorns. Explode the aroma, then put in the chicken fir mushroom stir fry, at this time the fire can be a little bit bigger, in order to fry the water out of the mushroom. You will find the soup is cloudy milky white, bubbles more, that is the fungus in the water. Keep stirring, add more salt (because the oil fir is mainly mixed rice, mixed noodles, can be slightly salty.) When you see the oil become clearer, then pour in the rest of the oil, turn down the heat, fry, fry, fry. Be patient

05

The time to fry on low heat is not easy to determine, because it varies according to the amount of fir, and the size of the tear. You can only use your eyes and mouth. See the fungus shrink dry, the color becomes golden, and then taste, the texture is not so dense, easier to bite off, then decisively turn off the fire. Remember, don't overfry it and it will be battered. Then, you don't need to serve it right away, use the residual heat of the oil to let the chicken fir in the pot soak for a while. Let the oil cool down before serving

06

Done. I tear thicker, not easy to paste. It should not be crunchy when you eat it, and if it is crunchy, it's mostly mushy. It should be a bite on the break, chewy

Special tips

Do oil fir, precisely to umbrella open fir, especially yellow skin fir, more fragrant

Tear not too fine, otherwise easy to paste. And try to be as thick and thin as possible, so that the heat is uniform

Only put chili, pepper, salt. Many practices have star anise, garlic or whatever, don't, don't, don't. These will steal the flavor of the chanterelle mushrooms, so expensive mushrooms, by spices to steal the flavor, it's not worth it

Can be slightly salty

If the amount is too much, you can divide into two deep-fried. I was 3 pounds of quantities, fried twice, respectively, took 1 hour