Peel eggplant, cut into pieces of 0.6 cm, soak in beer for 30 minutes, remove and drain.

Put the drained eggplant into the pot and marinate it with prepared salt, chicken, pepper, sugar, sesame oil and onion for ten minutes.

Sizing: Flour, raw flour, custard powder crispy fried flour, eggs and proper amount of water are used for sizing.

Put the eggplant into the prepared pulp, hang it evenly, and then wrap it in bread crumbs and fry it until cooked.

Heat the oil to 170℃, fry for 3-4 minutes, and take out.