1. Prepare fresh bracken, wash and coat with fried powder;
2. Boil water, add the washed bracken, blanch until cooked;
3. The braised bracken is blanched in ice water;
4. Wrap 150 grams of fried powder, add appropriate amount of water, salt, and five-spice powder to mix into a flour paste, and add the bracken to coat the flour;
5. Put the bracken coated with the paste into 50 g of dry frying powder and coat the dry powder evenly;
6. Heat up the pan, pour the right amount of oil, and fry the bracken when the oil temperature is 160 degrees;
7. Flip the other side slightly yellow and continue to fry until it’s all golden.
Tips:1. Choose young shoots for bracken;
2. The bracken must be blanched to prevent poisoning;
3. When frying, the oil temperature must be controlled well to make it crispy and delicious.
