Deep-fried Termitomyces

Deep-fried Termitomyces

　　Termitomyces is a delicious and nutritious type of fungus produced in the mountainous regions of Yunnan. In Shilin County, there are many varieties of Termitomyces, including black-skinned, green-skinned, grass-skinned, white-skinned, and more, all known for being plump, crispy, tender, fragrant, sweet, and fresh. The method for making deep-fried Termitomyces involves heating walnut oil or vegetable oil in a pan, adding Sichuan peppercorns and dried chili peppers, then pouring in the Termitomyces to stir-fry until the color turns brown. It is then removed from the heat, soaked in the original oil, and bottled. Deep-fried Termitomyces can be preserved for a long time and is convenient to carry, making it a beloved delicacy enjoyed by many.