山楂酱脆菇排Mushroom Chop

金针菇用水冲干净，沥干水份后，切去根部，然后切成半寸小段备用。Wash and drain mushroom, remove stems and cut into half inch sections.

将金针菇扑上适量粟粉，再沾上脆粉浆，用油炸至酥脆捞起，再回锅炸至金黄色上碟。Coat all mushroom with some corn flour and then coat with batter， deep fry in hot oil until crispy， removed and return to hot oil again and fry until golden brown.

山楂酱做法：全部料煮10分钟至浓稠，待冷备用。Boil all ShanZha sauce ingredients for 10 minutes until thicken， set to cool down.

在炸好的菇排涂抹山楂酱，加入装饰料享用。Spread ShanZha sauce on each piece of fried mushroom， garnish and serve.