1. Prepare minced meat and minced peppers.
2. Prepare eggs, green onion, ginger and minced garlic.
3. Put cooking wine in the meat filling.
4. Put some green onions and ginger.
5. Put salt.
6. Put MSG and mix well.
7. Heat the pan and wipe the pan with a clean cloth dipped in oil.
8. Pour in the beaten eggs, turn the pan to spread out into egg skins (turn over once in the middle).
9. Spread the egg skins.
10. Spread the meat filling flat on the egg skin,
11. Fold it once.
12. Fold it again.
13. The bag grows flat.
14. Cut into sections first.
15. Cut into bergamot shape again.
16. Add oil to the pot and heat it to 60% heat, then put the bergamot to fry.
17. Fry into light yellow, turn over, and fry the other side.
18. Deep-fry until cooked and golden brown on the outside and inside, remove and serve.
19. Sugar, vinegar, soy sauce, and water are blended into a flavored juice.
20. Leave a little oil in the pot and put the chopped green onion, ginger and garlic.
21. Put the pickled peppers.
22. Pour in the flavored juice, add a small amount of wet starch, thicken the thick gorgon, make a fish-flavored juice, put it in a small bowl, and serve on a plate.
23. Finished picture.
Tips:The bergamot meat should be wrapped tightly to prevent it from loosening during frying.
The sour, sweet, spicy and salty sauce should be balanced.
The remaining three can be refrigerated and fried the next day.
