Take an appropriate amount of fresh mushrooms, cut off the fibrous roots of the mushrooms with scissors, wash the fresh mushrooms with clean water and drain the water, wash the fresh mushrooms with your hands, break them into thin strips and set aside.

Take good control of the fresh mushrooms, sprinkle them with spicy and salt, pick them up evenly with your hands and marinate them for more than half an hour.

Spicy is mainly made from Sichuan peppercorns, five-spice powder and cumin powder.

After the mushrooms are pickled, take two tablespoons of flour, add an egg, and prepare the egg batter. Do not make it too thick.

After heating the oil in the wok, pour the fresh mushrooms into the batter and spread them evenly into the batter.

Add corn starch and flour mixture into the basin and mix well. The flour can have a swelling effect and the tapioca starch can have a crunchy effect.

Use the amount that each mushroom strip can evenly catch the paste.

Heat the pot and pour in an appropriate amount of vegetable oil, slightly more oil.

When the temperature is 50% hot, add the wrapped mushrooms, one by one to avoid sticking, fry them in the pan until they take shape. When the color changes, take them out to control the oil and replenish the water.

When the oil temperature is high, put the fried mushrooms into the pot again, fry them again, wait until the mushrooms are golden brown, take them out to control the oil and replenish the water.

Remove the stems of the fresh mushrooms, soak them in salt water for 5 minutes, then rinse and drain.

Break the fresh mushrooms into strips of average size, add salt and white pepper, and mix to taste.

After the taste is basically cooked, add another egg, appropriate amount of dry starch, mix well, let the egg starch paste evenly wrap on the mushrooms, finally add a little oil and mix again and set aside.

Add oil to the pot, heat it up to 50%, put in the mushrooms evenly wrapped in egg starch paste one by one, put them all in and fry for 1 minute. If the mushrooms are not sticky, individual separation is the standard, then take them out and wait for water

When the temperature rises to 60% hot, fry until the surface is golden and crispy on the outside and tender on the inside.

Be sure not to add water when making the batter. Although there will be more wheat flour and less raw eggs at the beginning, the consistency will be just right after adding mushrooms.

Be sure to squeeze out the water after marinating the mushrooms, otherwise the batter will be too thin.

Re-frying is very necessary, firstly, it can make the mushrooms crispier and more fragrant, and secondly, the crispness can be maintained longer.

According to personal preference, you can sprinkle some spicy, chili powder or something before eating.

Don’t make the batter too thin: too thin will cause the batter to fail to hang on top of the fresh mushrooms, resulting in a bad fried texture.