How to make high-end condiment mushroom oil and mix vegetables and noodles that are too fresh

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  1.Go to the mountains to collect wild goose mushrooms

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  2.Wash it, dry it, put it into a 60 to 70% hot oil pan, and cook it over low heat (use rapeseed oil as the base oil to make it more fragrant when fried)

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  3. After two hours of boiling the fungi, I waited for them all to float.It's okay

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  4. Halfway through two hours, Add a tablespoon of soaked Sichuan peppercorns and a tablespoon of salt

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  5.Put the prepared mushroom oil in a jar and seal it.It will not go bad after a year.