Chicken longitudinal mushrooms 6 pounds

Olive oil or vegetable oil, peanut oil 4 pounds

Salt moderate

- Steps -

1. Chicken longitudinal mushrooms cleaned, torn into julienne, thick and thin to be proportional to the individual. Frying time will not have some too dry and some not fried.

2. Mushrooms and oil in the pot, put together, cold oil fried to incense point, a fried so much can be divided into several times.

3. Put some salt in the process of frying, otherwise the mushrooms will become sour.

4. The oil is already very hot!

5. You have to fry the mushrooms slightly to dry them out a bit, so that they can be kept for a long time.

6. Bottle and seal for safekeeping, and take them out when you eat them, the dried mushrooms are also very tasty.