Materials: 1 apricot mushroom, 1 egg, 2 grams of salt, 2 spoons of corn starch, cooking oil.

Steps:

1. Wash the mushrooms and tear them into shreds with your hands, not too fine.

2. Sprinkle 2 grams of salt into the almond mushrooms, scrub them well with your hands, and marinate for about 10 minutes to get rid of the water.

3: Use your hands to remove the water from the mushrooms, making them as dry as possible.

4: Beat the eggs. Make sure to beat them very finely, using a hand whisk is a good choice.

5: Pour the whipped egg mixture into the apricot mushrooms.

6: Add 2 tablespoons of cornstarch and scrunch or mix well with chopsticks. You can add the cornstarch little by little, don't overdo it.

7: Heat enough oil in a wok over medium-low heat. When the oil is about 60% hot, add in the shredded mushrooms, making sure to put them in one by one, not all at once, as they will stick together.

8, deep-fried until golden brown fish out of the oil, can be served.