2, fresh chanterelle mushrooms cleaned and torn into strips by hand, dry, frying pan boiled, add chicken fir fungus, add pepper, star anise, grass fruits, fennel powder and other seasonings, add the head of the Barilla, open a small fire at low temperatures to absorb the water of the chanterelle mushrooms, to be out of the pot Chanterelle mushrooms are yellow, but not crispy, you need to cool it all in an altar, locked in the oil, and placed in the four-hour period before eating.
3, you can dry steam. Wash the chanterelle mushrooms and tear them into strips by hand, add salt, lard and ham, and steam them in a steamer. At the moment of eating, the fungus and ham attack each other under the action of heat, sublimating into an unexpected taste experience, as if every trace of the unique aroma of the chanterelle mushroom is circulating back and forth in the mouth and nose!
4, can be made into soup. First of all, the fresh chanterelle mushrooms will be washed and torn into strips by hand, put into a casserole, directly with tap water to simmer the soup, cooked, add a little salt to taste, it looks like a clear soup, but it tastes fresher than chicken soup. Chicken fir mushroom soup is the pure natural wild fresh flavor of the chicken fir mushroom, a mouthful of fresh flavor invades the throat and tongue, lasts for about three days are not degraded, the taste is really fresh and delicious, evocative.