Fried Apricot Bun Goo

Materials:500g of Apricot Bun Goo, 2 chili peppers, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, about 20 chili peppers, half a tablespoon of soy sauce.

Cooking steps:

1. Prepare the required ingredients, wash the almond mushrooms and chili peppers.

2. Cut the apricot mushrooms into two pieces, then use your hands around the chopsticks to tear the mushrooms into thick strips. Do not tear too thin. The apricot mushrooms will shrink when fried.

3. Cut the scallions into chopped green onions, minced ginger, sliced garlic, peeled and seeded chili peppers, and shredded.

4. Heat the oil in the pan, fry the peppers over low heat, fry the peppers over low heat until slightly charred, fish out the peppers, fry the peppers over low heat so that the peppers' peppercorn flavor is fully fried.

5. Stir fry the chopped green onion, minced ginger and sliced garlic, then stir fry the apricot mushrooms over high heat (high heat overall, the apricot mushrooms are more resistant to stir frying, so don't worry about burning them), and stir fry the apricot mushrooms until lightly browned. Add pepper and salt, soy sauce, stir fry evenly over high heat, turn off the heat and plate.

Fried Almond Abalone Mushrooms

Ingredients: 2 almond abalone mushrooms, 3 tablespoons cornstarch, oil and salt, 1 tsp five-spice powder, salt and pepper to taste.

Cooking Steps:

1. Cut the almond mushrooms from the center, then tear them into strips slightly thicker than chopsticks, not too thin, because the mushrooms will shrink when dipped in water.

2. Add water to a pot and bring to a boil. Blanch the apricot mushrooms until tender. Remove from the water and place in cold water to cool. Remove and gently hold the water with your hands.

3. Place the almond abalone mushrooms in a pot, add the salt and five-spice powder and proceed, then add the cornstarch in batches. Stir with chopsticks as you add the cornstarch, stirring until each apricot abalone mushroom does not stick to each other.

4. Heat the oil in a pan, shake the apricot mushrooms and spread them out with chopsticks, don't pour them all at once, they will fry. Fry the apricot mushrooms into a ball shape, take out the apricot mushrooms, raise the oil temperature, fry again, fry the apricot mushrooms until golden brown, take out the apricot mushrooms and control the oil. Place the almond mushrooms on a plate and sprinkle with salt and pepper.