Family Recipe 23 - Spicy Abalone Mushroom Heads

Ingredients: Abalone mushroom heads, scallions, ginger, garlic, chili peppers, pepper salt Instructions: 1. Cut abalone mushroom heads into large chunks. If cut too small, they will shrink after stir-frying (or deep-frying), resulting in insufficient internal juiciness. Finely chop scallions, ginger, garlic, and chili peppers (or use a blender). 2. Sear the abalone mushroom heads in a dry pan until the surface is slightly browned, then set aside. 3. Heat oil in a pan and deep-fry the abalone mushroom heads over high heat until golden brown. Reduce frying time to prevent moisture loss, which affects texture and flavor. 4. Pour out the frying oil, leaving some residue in the pan. Sauté the chopped scallions, ginger, garlic, and chili peppers until fragrant. Add the deep-fried abalone mushroom heads, and finally season with pepper salt. Done. Abalone mushroom heads can be substituted with king oyster mushrooms, but king oyster mushrooms have coarser fibers. Since the elders in my family have weaker teeth, we always use abalone mushroom heads and rarely use king oyster mushrooms.