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Sichuan Peppercorn and Scallion Oil King Oyster Mushroom Recipe I. Ingredients Preparation Main Ingredient: 2 King Oyster Mushrooms Side Ingredients: A large bunch of scallions, 3 slices of ginger, a small handful of Sichuan peppercorns, a little white sesame seeds Seasoning: Soy sauce (appropriate amount), cooking oil (more) II. Preparation Steps 1. Preparing the King Oyster Mushrooms Use a peeler to peel the mushrooms into thin slices. Use a knife to trim any difficult-to-peel areas at the ends. Make sure the slices are thin; thick slices will be dry. 2. Preparing the Scallions Chop all the scallions into small pieces. Adding more scallions will enhance the flavor. 3. Blanching Bring water to a boil in a pot. Add the king oyster mushrooms and cook over high heat for 3-4 minutes. Raw king oyster mushrooms are naturally chewy, so cook them a little longer than regular vegetables. 4. Locking in the Crisp and Tender Texture Immediately remove the cooked mushrooms and rinse them in cold water to fully release their crisp and tender texture. After rinsing, squeeze out all the water to prevent it from diluting the flavor. 5. Prepare the Sichuan peppercorn oil: Heat plenty of oil in a wok, add Sichuan peppercorns, and simmer over low heat until the peppercorns darken in color and release their numbing aroma. Add ginger slices for added fragrance. Turn off the heat and remove all the peppercorns to avoid a gritty texture. 6. Sauté the seasonings: Turn up the heat and quickly sauté chopped scallions until fragrant, but do not let them burn. Drizzle light soy sauce along the edge of the wok to release its aroma. 7. Stir and remove from heat: Add the squeezed-dry king oyster mushrooms and quickly toss to combine. Transfer to a plate. 8. Garnish: Sprinkle white sesame seeds on top for added aroma and shine, improving the appearance. III. Key Tips 1. Thinly sliced ​​king oyster mushrooms + ice water shock + squeezed dry are the three core steps to achieving crispness and flavor. 2. Sichuan peppercorns must be fried slowly over low heat; high heat will easily burn them and make them bitter. Be sure to remove them after frying. 3. Drizzle light soy sauce along the edge of the pan; high heat will enhance the aroma. 4. No complicated seasonings are needed; focus on the pure aroma of scallions and the numbing and spicy flavor of Sichuan peppercorns. #SichuanPeppercornScallionOilKingOysterMushrooms #KingOysterMushroomRecipe #QuickDish #VegetarianDish #ColdVegetarianDish