Deep-fried Dried Bark Fungus

Deep-fried Dried Bark Fungus

　　Dried bark fungus is excellent for stir-frying, deep-frying, dry-frying, or pickling, making it a favorite among many. It works well in both vegetarian and meat-based dishes. For a vegetarian version, tear the fungus into fine shreds, rinse it clean, and cook it with shredded green chili peppers, minced garlic, and seasonings until done. This dish has an exceptionally fragrant aroma that refreshes the senses. It tastes subtly sweet and fragrant in the mouth, leaving a lasting impression and whetting the appetite. For a meat version of dried bark fungus, the cleaned fungus shreds are soaked in egg white, then quickly stir-fried in hot oil before being combined with shredded ham and shredded lantern chili. Season with sweet and salty soy sauce, MSG, and other condiments, then stir-fry. Finally, plate the dish and drizzle with a little sesame oil. This ham-stir-fried dish combines the umami of ham and fungus, offering an even richer aroma and deeper flavor. It pairs wonderfully with wine or rice, leaving an unforgettable taste after just one bite.