1, ingredients: 300g of Pleurotus ostreatus, 2 tablespoons of flour 1 tablespoon, 2-3 teaspoons of salt, 5g of allspice powder1-2g, 50ml of vegetable oil, and 8g of pepper granules.
2. Wash the Pleurotus ostreatus, remove the pedicle, blanch it in boiling water for two minutes, remove the moisture, squeeze out the moisture of the mushroom by hand and tear it into small strips.
3. Mix the starch and flour in a ratio of 2: 1, add salt, spiced powder and a little water, stir well, and make it into a paste, and pay attention to controlling the amount of water.
4. Heat the wok and pour in the vegetable oil. Roll the mushrooms in the batter so that the mushrooms are evenly covered with batter. Fry in an oil pan until golden brown, then take out, continue to heat the oil again and fry it again to make the mushrooms more crisp.
5. Bake the pepper granules in the pot with low fire, remove them and crush them with a rolling pin. Add salt and mix well.
6. Sprinkle salt and pepper on the mushrooms and serve.
Tips: Dry-fry with a layer of starch, and don't wrap too thick paste. Frying again and again is more crisp.