Peel the zucchini (not peeled), cut into 5mm thick wafers, use a little salt code
Beef and pork belly mushrooms are minced separately. Add beef wine, soy sauce, 1/2 egg liquid, sugar, garlic salt and sesame oil to the beef simmer in one direction, then mix the pork belly mushrooms into the beef.
Drain the water from the zucchini and dry it with kitchen paper.
Take a thin layer of flour on the surface, place the meat in the middle of the zucchini, and gently compact with a spoon
Pan hot pot, put a little cold oil, lightly wrap a layer of flour, roll in the egg liquid, and fry on both sides in the pan until golden brown
Sauce vinegar sauce
1. If the zucchini is not peeled, it should be washed, otherwise there will be a lot of pesticides. 2, pickled zucchini to dry the water, otherwise it is not suitable to wrap the powder 3, after the pan hot pot and then pour oil, in order to not touch 4, sauce vinegar juice also has a salty taste, should be controlled when eating, so as not to be too salty 5, hot food is more fragrant, cold food cake will become soft, you can go back to the oven to fry 6, the frying pan does not stick to the hot pot first, the pot is hot and then poured into the cold oil 7. When cleaning the pot, add water to the pot and heat it. Rinse gently with a scouring pad, wipe off the water and put it in a ventilated place.