1. Prepare ingredients: wash and drain eggplant, pleurotus eryngii, carrots, peeled and drained, pork with appropriate amount of baking soda, rinse and drain.
2. Add a little green onion and ginger to mince pork, add egg white, raw starch, salt, pepper noodles, and tofu.
3. After stirring well, add oyster sauce.
4. Separately slice the eryngii mushroom, carrot, and eggplant. Do not cut the bottom of the two slices to the bottom, but connect them a little.
5. Open the pleurotus eryngii slices and add a little minced meat for adhesion and adhesion.
6. On the basis of step 5, put in the eggplant slices, then stack the carrot slices, open the carrot slices, and use chopsticks to add the minced meat.
7. Prepare the batter: raw starch and flour in a ratio of 1:2, add egg yolks, add water, not too thin or too thick.
8. Stir the batter from step 7 evenly and let it stand for 5 minutes.
9. Dip the meat box wrapped in step 6 evenly with the batter.
10. Add oil to the pan, heat it for 80%, and fry the meat box until the surface is golden brown.
11. Put a little ketchup, water, salt, sugar, and vinegar in the pot and mix thoroughly (because I bought pure ketchup, so I have to season it myself, or use tomato sauce instead, but he has too many additives. Troublesome, it's better to bring out the taste you like). On the upper and lower edges of the fried meat box, draw two pieces, which are like the shape of a mouth. Tasting on a plate.
Tips:1. Put the Pleurotus eryngii on the outermost layer, it will effectively block the inhalation of the oil, making the inner meat tender, soft and smooth, not greasy
2. The slices of the three ingredients should be as thin as possible, too thick to deep-fry
3. The batter should hang on the best
