Enoki mushrooms in chili oil

Trim off the roots of the enoki mushrooms, try to separate them, and wash them clean. Stir-fry the enoki mushrooms on low to medium heat without oil to prevent sticking, allowing the moisture to evaporate. At first, when there's more moisture, medium heat is fine. When there's less moisture, switch to low heat and stir frequently to avoid burning. Season with a small amount of salt and black pepper to enhance the natural flavor of the mushrooms.

After frying the enoki mushrooms, let them cool directly in the pan, then put them into a jar and pour over the chili oil. The chili oil should slightly cover the mushrooms. Refrigerate overnight and it will be ready to eat. The method for making chili oil is very simple; you can refer to my previous recipe: Homemade Chili Oil.

Take some out while eating, it's a delightfully perfect little dish~