1. A plate of Pleurotus ostreatus, washed and pedicled.

Blanch in boiling water for two minutes.

Remove the water control device

4. Squeeze the water out of the mushroom and tear it into small strips.

5. Mix starch and flour in a ratio of 2 to 1, add salt, spiced powder and water, and stir well. Don't paste it too thin, or you won't hang the mushrooms. The best choice for starch is potato flour, which is crisp and fluffy when fried.

6. Add oil to the pot, heat it, fry the mushrooms stained with paste in the pot until golden, then take them out, continue to heat the oil, and put the fried mushrooms in for frying. The second frying will make the mushrooms crisper.