1. Wash the fresh mushrooms.

2. At present, there is little research on various starches. I have used corn starch, potato starch and corn starch, and I feel similar.

However, let's find a time to study the common sense about starch.

3. Tear the fresh mushrooms into small strips by hand, pour water into the pot, boil and blanch the fresh mushrooms.

4. blanched fresh mushroom strips are drained for later use.

5. Egg+flour+a little starch+water = egg paste.

6. focus on the batter. this process was taken the first time, but not the second time. The batter in the picture is a little thin, and it should not be thin, especially for fresh mushrooms, which contain a lot of water, so try to dry it as much as possible, otherwise the batter will not hang the ingredients.

7. Pour oil into a clean pot, more oil than usual. When the oil is almost hot, pour a piece of ginger and fry it when there are small bubbles.

8. fry the fresh mushrooms wrapped in batter in a pot, fry them for the first time until they are set, and take them out immediately.

when all the mushrooms are fried for the first time, use high oil temperature to fry the fried fresh mushrooms back into the pot until they are tender and take them out immediately.

9. Roasting material-stir-fry Zanthoxylum bungeanum in a pot, then take it out and press it into powder with a rolling pin.

Then add salt, sesame, cumin, pepper and Chili powder and stir well.