1. Dice coprinus comatus, dice onion, and chop pork into cubes.
2. Use a grinder to grind the carrots into a fluffy shape.
3. Stir the minced pork and onion with starch water until the meat is full and tender.
4. Put black sesame seeds and avocado oil in a hot pan with cold oil and fry the minced meat. Add the chicken comatus and continue to fry.
5. Pour in water or stock and cook for 5 minutes, and start preparing for the next step.
6. The red pitaya is pureed with a food processor, then mixed with flour, mixed evenly and put into a piping bag.
7. Squeeze in the prepared red pitaya batter, add carrots, and sprinkle with black sesame sea shrimp powder.
