You Ji Fong

Name: You Ji Fong
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Cockroach; 50g Dried chili; 10g pepper; 3 pcs star anise; 2 short sections very light blue; 500g Rapeseed oil; Some salt; Some White sesame; Some Chili powder

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Many years ago, when I was on a business trip in Kunming, I brought back a can of chicken fir oil. After opening it, a smell of fungus scented my nose. Boil a small handful of Zhongjiang hollow noodles, sprinkle with a few fine salt and green onion, then pick a few fragrant chicken sprouts, and drip a few drops of chicken spruce oil. It is really delicious! It's a pity that no matter how you save it, a can of chicken spongy oil can't last for a long time. At that time, unlike now, there was no online shopping, and after eating, there was only a bitter miss.
Later, we learned that Coccinella mushrooms are actually the three major mushrooms we ate when we were young (some say they are called "Santa Mushrooms"), but now that the city is developing fast, even the three major mushrooms around are rare to see.
Today, I saw chicken mushrooms for sale in the market. It is now the season, so I bought the only small bunch and had enough to eat at home.
Chicken fir fungus is a famous wild fungus with white meat color, tender meat, delicate fragrance and crisp taste. It is suitable for smooth frying, but I personally think that the most delicious way is to deep-fry. The fried chicken cong is good with wine and rice. The oil of the fried chicken cong can also be used for noodles or clear soup. The fried chicken fir can be stored for several months, it is simple, convenient and delicious.

Ingredients

500g Cockroach
50g Dried Chili
10g Pepper
3 pcs Star Anise
2 short sections Very Light Blue
500g Rapeseed Oil
Some Salt
Some White Sesame
Some Chili Powder

You Ji Fong

1. Fresh chicken mushroom

2. Chicken fir fungus to remove mud feet and wash

3. The stem is torn into even filaments by hand, and the cap is also cut into filaments of the same thickness

4. Put the oil in the pot on high fire. After the oil is refined, turn off the heat and cool down. When the oil temperature is about 50% hot, add the scallions, dried chilies, pepper and star anise, and fry slowly until the dried chilies are slightly black.

5. After removing the condiments, add the chicken fir mushrooms and deep-fry to dry the water.

6. It's already fried dry

7. Drain the excess oil, add salt and sugar to the fried mycelium to taste, add white sesame seeds, stir fry the chili powder evenly, then put it in the pan

Tips:
1. The drained oil can be reserved for next use or used for noodles, which is very fragrant.
2. This method is also suitable for tea tree mushrooms, shiitake mushrooms and other mushrooms.
3. Personally, I don't think that the mycelium should be completely fried. If it is slightly soft, the taste will be better.