1, eggplant 1, tenderloin 1 kg, onion, ginger, salt, chicken essence, thirteen spices, sesame oil, soy sauce, wheat flour 1 spoon, starch and eggs.

2. Chop the tenderloin, add minced onion and ginger, salt, chicken essence, thirteen spices, sesame oil and soy sauce, and mix well.

3. Wash the eggplant, cut into pieces, and add the mixed meat.

4. Add 65,438+0 tbsp of wheat flour, 65,438+0 tbsp of starch, 2 eggs and 65,438+0 tbsp of water into the bowl and stir to paste.

5. Dip eggplant in dry starch and batter.

6, the oil temperature is 60% hot, put it in the pot and fry until both sides are golden and crisp.