干煸杏鲍菇丝是道经典川味家常菜，杏鲍菇煸得干香焦脆，麻辣鲜香。一口下去比肉还香，配米饭或者当零食都超绝。
Dry-Fried King Oyster Mushroom Strips is a classic Sichuan-style dish. The mushrooms are pan-fried until crispy and chewy, with a spicy and savory flavor. It’s even better than meat!
🌴食材 | Ingredients：
杏鲍菇，3~4根（选粗壮、捏着硬挺的）。/ King oyster mushrooms, 3-4 (choose thick and firm ones).
干辣椒，5~6个（剪段）。/ Dried red chilies, 5-6 (cut into sections).
🌴配料 | Aromatics：
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
花椒，1小撮。/ Sichuan peppercorns, a small pinch.
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance freshness).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理杏鲍菇
杏鲍菇洗净，切成约5毫米粗的丝。⚠️ 切太细容易煸干，切太粗又不容易煸透，5毫米左右刚好。我试过切太细，下锅一煸就成渣了，所以千万别切太细。
Cut the mushrooms into strips about 5mm thick. ⚠️ Don’t cut them too thin, or they will burn easily. I’ve tried cutting them too thin before, and they turned into crumbs. Don’t make the same mistake.
2，干煸杏鲍菇丝
锅里不放油，烧热后放入杏鲍菇丝，中火干煸3~4分钟，炒到杏鲍菇出水、变软、表面微微焦黄。盛出备用。⚠️ 干煸能去除杏鲍菇的水分，口感更焦香。千万别放油煸，放了油就变成“油炒”了，煸不出焦香感。
Dry-fry the mushroom strips in a hot pan without oil for 3-4 minutes, until they release moisture, soften, and turn slightly golden. ⚠️ Don’t add oil during this step, or they won’t get crispy.
3，爆香
锅里倒油，油热后放入蒜末、姜末、花椒、干辣椒段，小火炒香。⚠️ 别炒糊，闻到香味就行。
Heat oil in the pan, add minced garlic, ginger, Sichuan peppercorns, and dried chilies. Stir-fry over low heat until fragrant. ⚠️ Don’t burn them.
4，合炒
转大火，倒入干煸好的杏鲍菇丝，快速翻炒1分钟。加1勺（约10ml）生抽、半勺（约5ml）蚝油、少许白糖和适量盐，翻炒均匀。⚠️ 全程大火快炒，保持焦香。干煸过的杏鲍菇很吸水，所以千万别加水，一加水就软了。
Turn to high heat, add the mushroom strips back to the pan, and stir-fry quickly for 1 minute. Add soy sauce, oyster sauce, sugar, and salt. ⚠️ Don’t add water, or they will lose their crispiness.
5，调味出锅
撒少许白胡椒粉和葱花，快速翻匀。关火，趁热吃，杏鲍菇干香焦脆，麻辣鲜香。⚠️ 盐最后放，避免杏鲍菇出水。
Sprinkle with white pepper and chopped scallion. Turn off the heat and serve hot. ⚠️ Add salt at the very end to avoid releasing moisture.
宝宝们杏鲍菇丝切5毫米左右，太细容易煸干成渣，太粗煸不透。干煸时千万别放油，中火煸出水分，口感才焦香。全程大火快炒，别加水，一加水就软了。盐最后放，保持焦脆。
Tips: Cut the mushroom strips about 5mm thick. Dry-fry without oil to remove moisture for a crispy texture. Stir-fry over high heat and never add water. Add salt at the end to keep them crispy.
这道【干煸杏鲍菇丝 | Dry-fried King Oyster Mushroom Strips】是干香入味的经典家常菜。如果你喜欢这种杏鲍菇的做法，还可以试试我之前写的【鱼香杏鲍菇 | Fish-Fragrant King Oyster Mushroom】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this savory and chewy flavor, you should also try my Fish-Fragrant King Oyster Mushroom. For more classic home-style dishes, check out my Home-style category.
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