|Romaine Lettuce||3 tablets|
|five-spice powder||5 grams|
|time consuming||Twenty minutes|
Wash onions and cut them into rings.
Beat an egg with a little salt.
Mix half the flour, half the bread crumb and a little spicy powder into the bread crumb.
Dry onions, dip in a little flour, dip in a little eggs, and dip in bread bran.
Burn the oil until 60% hot. Deep-fry the onion ring for more than ten seconds until golden. Deep-fry again to control the oil.
Wash some lettuce, dry it, put onion rings on it, squeeze a little lemon juice, and put lemon slices on a pendulum.
Cover onion rings with bread crumbs as much as possible. Don’t fry them too long, or they will be easily pasted.