Ingredients:

Purple-skinned eggplant, pork stuffing, flour, starch, eggs, green onions, salt, light soy sauce, pepper noodles, oil, cooking wine, sesame oil

Method:

1. Add salt, light soy sauce, pepper noodles, oil, cooking wine, sesame oil, and chopped green onions to the pork stuffing and stir vigorously.

2. Wash the eggplant, remove the stems, and cut into eggplant clips. The eggplant clip means that when cutting, the first knife does not cut off, but the remaining 0.5cm part is cut off with the second knife. Note that the thickness of each piece should not exceed 0.5cm. Too thick will affect the effect.

3. Mix flour and starch in a ratio of 2:1, beat in 2-3 eggs, then add half a cup of water, stir and mix into a thick paste.

4. Fill the eggplant with the meat stuffing, press it firmly and smooth the edges.

5. Heat a pot of oil, take a plate of starch, and dip the meat filling side of the eggplant box into the starch, so that the surface of the meat filling is covered with starch

6. The eggplant boxes coated with starch are rolled in the egg batter, and after the eggplant boxes are coated with starch, they are fried in an oil pan.

7. After putting one in, wait 3-5 seconds and then flip the eggplant box over to prevent the pulp on it from being too thin.

8. Turn on medium heat and fry the eggplant boxes until both sides are golden and slightly brown (make sure to turn them over during this period) and the batter is crispy. Take it out, about 5-7 minutes.

Put it in an oil-control container and let it sit for a while before serving.