Chicken fir mushroom 1000g, red bell pepper 100g, dry red chili 50g, star anise 2, white sesame 50g, canola oil 1000ml.

Methods: freshly picked chicken fir sorting, the kind of umbrella head seems to be open open the most fresh.

Wash the soil on the fir with a little bit of pumpkin leaves. With pumpkin leaves to wash the fir is the Tengchong people's native way, pumpkin leaves have a layer of fluff, can clean the impurities on the fungus but will not hurt the fungus, a very environmentally friendly method.

The cleaned fir is put in a bamboo basket to drain the water, the water must be drained, otherwise the fir will splash oil when frying with oil.

Separate the cap and stalk of the fir, cut the stalk into slices with an oblique knife along the stalk, and divide the cap into small slices. Cut the dried red chili pepper and red bell pepper into small pieces. The pot on the fire, the rapeseed oil (consumed 50ml) burned to 5 into the heat, into the mushroom cover, small fire frying until the water in which the exhaust, fish out. Then put the mushroom stalks into the oil and fry, also until the water is dispersed, fish out.

And then put the chopped dried red chili and star anise into the pot over low heat and fry the flavor, and then put the previously fried mushroom caps and mushroom stalks and red bell peppers into the pot, and continue to fry slowly over low heat, and then add white sesame seeds when it's yellow but not crispy, and then stir well and then it can be discharged from the pot.