1. Ingredients: Pleurotus eryngii, eggs, cornstarch, pepper powder, pepper, salt, vegetable oil.
2. Wash and drain the eryngii mushrooms.
3. Cut into a hob shape.
4. Sprinkle pepper powder, pepper, and salt on the top, wear disposable gloves, and let it sit for 10 minutes after evenly grasping.
5. First put the marinated pleurotus eryngii in the egg mixture and stick the egg mixture.
6. Pleurotus eryngii stuffed with egg mixture is placed in a cornstarch bowl, and a layer of cornstarch is rolled.
7. Add an appropriate amount of vegetable oil to the pot.
8. Add pleurotus eryngii when the oil is 60% hot (the pleurotus eryngii with cornstarch must be shaken off the excess cornstarch), and fry on a medium-to-small fire.
9. Fry until golden and ready to be out of the pan.
Tips:Pleurotus eryngii with cornstarch must be shaken off the excess cornstarch.
