Cooking Steps

1. 

   Step1:Ingredients preparation / fresh mushroom / fresh mushroom / Coprinus / salt / onion / garlic / millet / white sesame

2. 

   Step2:Three kinds of mushroom. You can replace them freely. But you must have a mushroom with a long root. (e.g. Coprinus comatus and Pleurotus eryngii) it's delicious.

3. 

   Step3:Manufacturing step 1. Buy a jin of mushroom for processing materials. The proportion of three mushroom components = 1-1-1. Wash and control the water content respectively, and then cut them into 6mm thick pieces of uniform size.

4. 

   Step4:Take another 3 chives, 67 cloves of garlic and 23 red millet peppers.

5. 

   Step5:2. Stir fry mushroom over medium heat. Pour in 1 liter of rapeseed oil. (weight of two mineral water bottles) heat until the oil level is blue smoke. In order to keep the sauce longer, we need to fry the mushrooms slowly.

6. 

   Step6:Turn down the heat. Pour in the mushroom just cut. When the mushroom edge is golden and wrinkled, it becomes light and floats on the oil surface. Remove it.

7. 

   Step7:2. Add flavor to the base oil. Pour in the millet sauce, onion and mashed garlic. Fry to make a room full of fragrance.

8. 

   Step8:Turn off the fire. Use surplus temperature to play its wonderful role. Pour in the mushroom just fried with the remaining temperature of the oil. Fry again with the remaining temperature. Let the aroma permeate the mushroom. Mix for 8 times. Pour out and separate the oil.

9. 

   Step9:Add 2 spoons of white sesame, 3 spoons of pepper oil, 2 spoons of salt and 2 spoons of chicken essence into the remaining temperature of the pot. Pour in the mushroom just drained. Stir well.

10. 

    Step10:3. The last step evolved from delicious to can't help but want to eat . Pour the newly separated oil into the fried mushroom. (cover with oil. It's better for preservation) seal the bottle and let it stand for 23 days.

11. 

    Step11:Done..