Ingredients
400 g oyster mushrooms, remove the tough ends
1 egg
1 cup starch, or sweet potato starch
1⁄8 tsp salt
1⁄8 tsp black pepper
oil, for frying
salt, as needed
Sichuan peppercorn powder, as needed
Preparation
Remove the tough ends of the oyster mushroom and then split into strips around 2 to 3-centimeter wide. After cleaning, slightly squeeze the water out.
Sprinkle starch and then add egg, salt, and black pepper. Mix well.
Mix salt and Sichuan peppercorn powder with a similar ratio of 1:1.
Heat around 2 cups of oil in wok and then slide the mushroom strips in for deep-frying until the surface becomes golden brown.
Serve directly with Sichuan peppercorn salt.
