The first episode of China on the tip of the tongue is about the pine mushroom of Shangri-La, Yunnan. I practiced the above-mentioned practice and fried it with crispy taste. It tastes delicious!
Wash the slices with pine mushrooms.
Prepare the ghee for use.
Heat the pan, put on the ghee, and let the butter melt and put the cut pine velvet slices.
Fry until golden. Match it with a sauce of salt and pepper. (This is a homemade drop, haha.)