Salt can be added to the dried mushrooms after being fried and stored. Salt can be used for seasoning and sterilization. After cleaning, the dried bacteria can be passed through oil at high temperature to allow the oil to form a protective film to prevent deterioration. The method is as follows:

1. Wash the ganba bacteria with clean water. Be sure to wash it thoroughly. If it is not clean, the ganba bacteria may taste bitter.

2. Open the pot, wait until the pot is slightly warm, add vegetable oil, do not add any seasoning, do not add garlic and chili, add ganba mushrooms, and stir-fry.

3. After stir-frying, turn off the heat and store the ganba mushrooms in the refrigerator after cooling.

Introduction to Ganba Bacteria:

Ganba Bacillus has the typical characteristics of the family Ceratomycetes. The whole bacterium is dry and leathery, with fan-shaped or rosette-shaped valves branching from the base. It is not hole-shaped, nor pleated, but has smooth braids or wart-like protrusions on the surface.

Ganba fungus is mainly distributed in the central Yunnan Plateau. The main producing areas are Kunming, Yuxi, Qujing and Chuxiong in Yunnan, followed by Simao, Lijiang, Baoshan and Dali in Yunnan. In addition, it is found in some areas of western Guizhou and southern Sichuan. Distributed in small amounts, its distribution area is 22°~27° north latitude, 99°~106° east longitude, 800~2200m above sea level, concentrated in pine forests at 1000~2200m.