Accessories: oil, salt and chopped green onion.

1. Wash eggplant and cut into strips.

2. Sprinkle two spoonfuls of salt and marinate for about 1 hour.

3. Squeeze out the pickled eggplant.

4. Break an egg.

5, pour in the right amount of flour, adjust according to your own eggplant quantity and preferences, and grasp it evenly by hand.

6. Chop the beef sausage and pour it into the eggplant and stir well.

7. Pour the right amount of oil into the pot, heat it, put the eggplant in a flat pan and fry until golden brown.

8. Fry until the reverse side is solidified. Fry the other side into golden brown, sprinkle with chopped green onion and serve.