Accessories: egg 100g, duck egg 200g, asparagus 50g, wheat flour 50g and bread crumbs 30g.
Seasoning: vegetable oil 50g, sugar 10g.
: 1. Wash the fat pork, peel it, cut it into pieces and cut it into thin slices;
2. Duck egg yolk is pressed into thin slices;
3. Peel asparagus and soak it in boiling water pot, which is too cold;
4. Beat the eggs into the bowl and break them up;
5. Dip both sides of pork slices in white sugar, roll duck egg yolk and asparagus into rolls, wrap them in egg liquid and roll them with bread crumbs;
6. Add oil to the wok and heat it to 80% heat. Add pork rolls and fry until golden brown. Take out the oil control and change the cutter head.
Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Duck eggs: Duck eggs should not be eaten with turtles, plums and mulberries.
Asparagus: "Edible Materia Medica" records: "Asparagus, avoid croton".