Crispy frying box

Materials: eggplant (purple skin, long) 1g, pork stuffing 10g, wheat flour 10g, egg 1g, raw flour 20g, salt 1g, onion 3g, ginger 3g, cooking wine/kloc.

1. Add bacon seasoning to minced meat, stir evenly, and stir in one direction until it thickens; 2. Mix the flour, raw flour and allspice powder in the batter, knock in 1 egg and stir well; 3. According to the batter, add a little water and stir until it is paste; 4. Wash the eggplant, cut it into pieces of about 1cm, then cut it horizontally in the middle of the eggplant slices, don't cut it off, and put the meat in the middle of the eggplant slices (not too full, so as not to leak out when frying); 5. Put the tomato box into the batter and evenly wrap it around; 6. Pour enough cooking oil into the pot, heat it to 70% heat, put it in a tomato box with batter, and fry it on low heat until the surface is golden. Put the fried tomato box on the kitchen paper towel and suck off the excess oil. You can dip in ketchup or other sauces according to your personal preference.