The content is as follows:

1. Put the minced onion, ginger, cooking wine, and salt into the pork filling, stir vigorously in one direction, it is best to beat it with your hands a few times, and marinate for ten minutes.

2. Cut the eggplant into thumb-width pieces, separate but not in the middle. Stuff the meat filling inside and don't make it too full.

3. Preheat the electric baking pan and add salad oil. Make sure the oil is only enough to cover the bottom layer of eggplant slices.

4. When the oil is hot (just put your hand over the oil and feel the heat), fill each eggplant box stuffed with meat filling with batter and put it into the pan. Then hold the chopsticks and wait until one side turns golden brown to flip over. Make sure not to burn it.

5. When done, you can take it out of the pan. This vegetable has a lot of oil, so you need to absorb the oil. Finally, add various sauces: ketchup, Thousand Island sauce, etc., you can use whatever you like.