Raw materials: fresh mushrooms. Accessories: pepper, onion, starch, flour, thirteen spices (pepper), salt and pepper, oil. Practice: 1, fresh mushrooms are torn into strips, which are about the same size. Then add water to the pot, add aniseed, pepper and onion to boil, add shredded fresh mushrooms and cook for1-2 minutes. In fact, mushrooms will be cooked after a while, but I'm always afraid of eating them raw, so I cooked them for a while and tasted them again. 2. Take out fresh mushrooms and put them in cold water, cool them and take out clean water. Who'd better squeeze it dry, so that after adding batter for a while, it won't hang and starch. 3. The ratio of starch to flour is 2:1.Add eggs, proper amount of water, salt and thirteen spices (even with a little pepper) and mix them into a paste. The paste should not be too thin and just wrap the fresh mushrooms without flowing down. Be sure to consider the moisture on the original mushrooms. 4. Put the oil in the pot to about 60% heat. After the oil is hot, put the fresh mushrooms in the pot and fry them until they are light yellow. 5. Continue to heat the oil in the pot. When it is about 7-80% hot, pour all the fresh mushrooms that have been fried once into the oil and fry them again (so that the fried fresh mushrooms can be more brittle). 6, fry until golden brown, just touch it with a colander and feel hard. Note: It is best to spread oil-absorbing paper on the bottom when loading the plate, and a napkin without oil-absorbing paper is also acceptable, so as to prevent the mushrooms below from being soaked in oil for a period of time.