60g of Pleurotus eryngii, 30g of flour, 30g of egg 1, 30g of bread flour, nine-layer pagoda leaves 1, pepper 1, and a proper amount of vegetable oil.

material

A: 2 red peppers, proper amount of vinegar, sugar 10g, and 2 garlic.

B: white sesame 10g, chopped green onion 20g.

Wash Pleurotus eryngii and cut into pieces.

Sprinkle Pleurotus eryngii evenly with flour.

Eggs are beaten into egg liquid, and practice 2 evenly spreads the egg liquid.

Sprinkle bread flour evenly in exercise 3.

Add oil to the pot, heat it to 160℃, and put method 4 into the pot for frying.

Stir-fry the nine-story pagoda and pepper in a pot, pour the sauce A into a blender and mash it into a paste, and take it out for later use. When the Pleurotus eryngii is fried until golden brown and cooked, take out and control the oil. Sprinkle chopped green onion and white sesame seeds into the sauce and mix well to make sweet and sour sauce of chopped green onion and sesame seeds. When eating, pour it on the fried Pleurotus eryngii, and then decorate the fried Pleurotus eryngii with the fried nine-story tower, pepper and shredded onion.