Fried Mushrooms with Salt and Pepper
1.
Wash the oyster mushrooms and remove the roots. Put the oyster mushrooms in boiling water and blanch for two minutes. Use your hands to squeeze out the moisture from the mushrooms, and then tear them into small strips.
2.
Mix starch and flour in a 2:1 ratio, add salt, five-spice powder and a small amount of water, stir well, and make a paste. Note that the amount of water should be controlled well, and the paste should not be too thin, otherwise it will not hang on the mushrooms.
3.
After the wok is heated up, pour in vegetable oil and heat up. Put the mushrooms in the batter and roll it so that the mushrooms evenly coat the batter. Fry the dipped mushrooms in a frying pan and fry them until they are golden brown. Continue to heat up the oil again. Put the fried mushrooms in and re-fry them so that the processed mushrooms will be more crispy.
4.
Put the peppercorns in a small clean pot, dry them on low heat, place them on a dry chopping board, use a rolling pin to crush the peppercorns, put the crushed peppercorns into a small bowl, and mix evenly with salt. Put the fried mushrooms on a plate, top with the prepared salt and pepper, and serve.
