1, raw materials: A: cumin 8g, cumin 5g, star anise 4, cinnamon 1 small section, 2 pieces of allspice, 30 peppercorns, dry red pepper 2. B: soaked chili pepper 5, tempeh 1 tablespoon, half a spoon of chili sauce, 5 slices of ginger, half a scallion. C: 500ml cooking oil, pepper, salt 5g, thirteen spices 5g, sesame seeds appropriate amount.

2, dry chanterelle mushroom in advance with warm water soaked up.

3, the soaked chanterelle mushrooms with starch, wash it again and again.

4, the washed chanterelle mushroom in the water squeeze dry.

5, take the frying pan, pour in all the amount of cooking oil, oil temperature of 6 into the heat, under the chanterelle mushrooms deep-fried until the edge of the yellowish, and slightly dry when removed from the oil.

6, another pot, put seasoning A, low heat dry roasting until fragrant.

7: Add the roasted spices to the deep-fried chanterelle mushrooms in the frying pan.

8: When the oil is 4.5 percent hot, add seasoning B in turn, and fry slowly over low heat.

9, when the onion becomes dry, turn off the fire, sprinkle salt, thirteen spices, pepper and mix well into the spice oil.

10, the oil control of the chicken fir mushroom into a small bowl.

11, add the spice oil filtered through a sieve, sprinkle cooked sesame seeds and mix well soaked 24 hours later can be eaten.