1. Wash the oyster mushrooms, blanch them in boiling water, remove them and let them cool and squeeze out the water.
2. Add beaten eggs and salt to the flour and starch, add water, and stir until there are no particles.
3. Tear the squeezed oyster mushrooms into thin strips, and dip them into the batter.
4. Put them in the hot oil and fry them one by one.
5. Fry it once and remove it, then bomb it again.
6. Slice garlic, slice green onion with an oblique knife, and cut pepper into sections for later use.
7. Heat a wok with cold oil, add chili, and stir-fry for a nice aroma.
8. Add the pepper, green onion and garlic and continue to stir fry until the aroma is obtained. Pour in the fried oyster mushrooms, sprinkle in a small amount of salt and pepper and cumin powder, and stir well.
Tips:1. Blanch the oyster mushrooms to remove the fishy smell, and squeeze out the water for better frying.
2. There is no requirement for the ratio of starch to flour. Starch is added to make it crisper.
3. Fry twice for better coloring and shaping.
4. This method has one more frying process than ordinary salt and pepper mushrooms, so it tastes better after adding dried chili segments and so on.
