1. First wash and cut zucchini into thin slices
2. Sprinkle a little salt in the zucchini to remove the moisture in the zucchini
3. Pour out the water, add black pepper juice, black pepper powder, oyster sauce, sugar, mix well, marinate for a while
4. Beat 3 eggs through a sieve, strain out the egg tendons
5. Spread the marinated zucchini with a little low-gluten flour and coat with a layer of egg liquid
6. Heat a non-stick pan over medium heat. Add camellia oil. When the camellia oil is hot, place the zucchini in a clockwise direction and fry
7. Be sure to put the zucchini in order so that you won’t make a mistake when you turn it over
8. Clip the fried zucchini out of oil control, and put it on a plate
9. Fry the chili oil with a little camellia oil and 3 dried chilies. Pour about 4 tablespoons of chili oil into a bowl, then add 1 tablespoon of raw camellia oil and half a tablespoon of sesame oil, and mix thoroughly
10. Add a little light soy sauce to the sesame oil
11. Chop the chives, garlic, and chives, add sesame seeds to a pot on a small fire, and add them to the sesame oil to make a dip, ready to eat. If the taste is strong, you can sprinkle some salt or pepper on the zucchini, I like ground coarse black pepper
Tips:If you like sweet and sour taste, you can replace the sauce with tomato sauce.
