1. Tear the mushrooms into small strips, wash them with a clean steamer cloth or dish cloth, and use kitchen paper to wrap the washed mushrooms and squeeze the excess water in the mushrooms.
2. Squeeze the dried mushrooms into a larger pot, [a small amount of times] add flour, you can evenly coat the flour on the mushrooms by turning the basin up and down
3. Heat up the pan and add oil. After about 5 minutes of high heat, put a mushroom to try the oil temperature! As shown in the figure, it can be floated, and you can go to the pan (if there are more mushrooms, it is recommended to be fried in two or three times)
4. Fry until the surface is browned, then you can get it out of the pan
5. Here comes the point! Take out a clean bowl (do not have water in the bowl) and pour the coarse chili powder (more), cumin (more), chicken essence, salt, and thirteen spices (a little) into the bowl and mix well! Sprinkle it on the mushrooms just out of the pot and you can eat it
