Fried King Oyster Mushrooms, Crisp Meat Powder Preparation, Fried Mackerel, Fried Corn Kernels, Garlic Okra, Fried Shrimp Balls

Tear the king oyster mushrooms into strips, and season them with salt and barbecue dipping sauce!

Prepare the batter by whisking eggs with crisp meat powder and water! Dip the mushrooms into the batter and fry in hot oil! Alternatively, wash the mushrooms and salt to draw out moisture, then squeeze dry. Mix the crisp meat powder, egg yolk, and a suitable amount of water to make the batter. Add chopped green onions and cooking oil to coat the mushrooms well before frying at moderate temperature! Fry until golden and crispy, then serve with an extra sprinkle of barbecue spices! Can't stop eating! (If you don't have the crisp meat powder, you can use potato or corn starch, mix 3 tablespoons of starch with 1.5 tablespoons of flour, 2 eggs, and gradually add water to create a smooth batter. Season with salt, Sichuan pepper, and five-spice powder, and mix well! Add oil! Salt the mushrooms to extract moisture before frying them in the batter at low heat! Don't move them immediately after placing them in the oil to allow them to set! Maintain oil temperature at about 50%! For an extra crispy texture, fry them twice, increasing the oil temperature during the second fry for a quick and crispy finish! Sprinkle with cumin, chili powder, barbecue seasoning, and salt after frying.)

Enjoy directly or with a bit of barbecue dipping sauce! For those who can handle spice, add some chili powder!

Marinate the andrew's mackerel with scallions, ginger, cooking wine, white liquor, and salt for an hour! Then pan-fry them!

Fry corn kernels after blanching them in water until cooked! Remove and mix with milk, a pinch of salt, and a bit of starch. Heat oil in a pan, then press the corn mixture into a large cake, sprinkle with black sesame seeds, and when done, add some sugar for a sweet, crunchy, and delicious treat.

For garlic okra, blanch the okra and prepare the sauce by heating oil with minced garlic, adding a splash of premium soy sauce, salt, beef powder, and a light cornstarch slurry! Garnish with red chili strips.

For shrimp meatballs, crush shrimp and chop finely, mix with lotus root shreds, green onions, salt, pepper, oyster sauce, and starch until sticky. Wrap the filling in bean curd skin, seal with water, cut into pieces, and fry! Serve with ketchup.