Required ingredients: big leaf mushrooms, eggs, starch, flour. Seasoning required: salt, pepper noodles, cooking oil. Method steps: 1. Tear 500g of large-leaf mushrooms into pieces, blanch them until they are 8% ripe, take them out and put them in cold water, take them out and squeeze them out, then put them into a basin, and add half a spoonful of salt to marinate them 10 minute. 2. Take another large bowl, add 3 tablespoons of starch, 1 tablespoon of flour, 2 grams of pepper noodles and 2 grams of salt, beat in 1 egg and mix well. 3. Squeeze the salted mushrooms and put them into a large bowl, and gently stir them evenly, so that the mushrooms are covered with batter. 4. Pour wide oil into the pot, add mushrooms one by one after 50% heat, fry until the surface is slightly yellow, and then take them out. After all frying, carry out secondary frying. When the oil temperature rises to 70% heat, pour the fried mushrooms for secondary frying 15 second. Tip: 1. Never add water when making batter. Although there are more flour and fewer eggs at first, the consistency will be just right after adding mushrooms. 2. Marinated mushrooms must be squeezed dry, otherwise the batter will be too thin. 3. Re-frying is very necessary. First, it can make mushrooms crisper and more fragrant. Second, the crispness can be maintained for a longer time. According to personal preference, you can sprinkle some salt and pepper, Chili noodles and the like before eating.