1. 1000g gallinobacteria, 100g red pepper, 50g dry red pepper, 2 star anise, 50g white sesame, and 1000ml rapeseed oil.

2. Method: Sort the freshly picked chicken fir trees. The ones with unopened umbrella heads are the most delicious.

3. Use pumpkin leaves to clean the soil on the chicken fir bit by bit. Washing chicken fungi with pumpkin leaves is a traditional method of Tengchong people. There is a layer of fluff on the pumpkin leaves, which can clean the impurities on the fungus without damaging the fungi. It is a very environmentally friendly method.

4. Place the washed chicken berries in a bamboo basket and drain the water. The water must be drained, otherwise oil will splash when frying the chicken berries.

5. Separate the cap and stem of the chicken fir, cut the stem into slices with a diagonal knife along the stalk, and divide the cap into small pieces. Cut dry red pepper and red pepper into small pieces. Heat the pot, heat the rapeseed oil (actual consumption: 50ml) until it is 50% hot, add the mushroom caps, fry over low heat until all the water in them is gone, and take them out. Then put the stipe into the oil and fry it until the water is dispersed, then take it out.

6. Put the chopped dry red pepper and star anise into the pot and fry over low heat until fragrant. Then put the previously fried mushroom cap, stipe and red pepper into the pot and continue to use it. Fry slowly over low heat until brown but not crispy, add white sesame seeds, stir well and serve.