1. Prepare seafood mushrooms, corn starch, glutinous rice flour, cooking oil, green and red peppers, garlic sauce, spicy sauce, cumin powder, chili powder, and salt and pepper.

2. Clean the seafood mushrooms, cut them in half from the middle, and divide them into two parts; add an appropriate amount of glutinous rice flour and cornstarch in a ratio of 1:1 to the plate, stir evenly and set aside; the green and red lines Cut pepper into slices and set aside.

3. Add water to the pot and bring to a boil. Put the seafood mushrooms into the pot and blanch them for about 10 seconds, then pour in cold water, stir them and let them cool quickly, and finally take them out with a slotted spoon. Come and use oil-absorbing paper to absorb the surface moisture and put it in a large basin for later use.

4. Add the prepared flour to the basin and shake while adding the flour, so that the surface of the seafood mushrooms is evenly coated with a thin layer of flour.

5. Fully heat the pot and add enough cooking oil. Heat the oil to 60% heat. Add the flour-coated seafood mushrooms and fry until they are set (about 30 seconds). Then use a spatula to add a little Stir to break up the seafood mushrooms.

6. Turn to medium to low heat and fry slowly. Fry the skin of the white jade mushroom until it turns slightly yellow, then turn up the heat and top it, then use a slotted spoon to drain the oil and set aside.

7. Pour out the excess oil in the pot, leaving a little base oil. Then add a spoonful of garlic sauce and a spoonful of spicy sauce, stir-fry until fragrant, then add the fried seafood mushrooms, stir-fry evenly, then add the prepared green and red peppers, and stir-fry again evenly.

8. Sprinkle a little salt and pepper, cumin powder or chili powder into the pot, stir-fry evenly and then take it out of the pot and put it on a plate.