65438+200g lean pork is washed and chopped into minced meat. Add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a spoonful of white pepper and half a spoonful of starch and mix well for later use.

2. Wash an eggplant and cut it in half. Cut each knife at an interval of 2-3 mm, don't cut, only cut at the sixth knife.

3. Stuff the meat into the eggplant.

4. batter: egg yolk 1, low-gluten flour 100g, cold water 125g, soaked for 2g. Gently stir evenly with chopsticks in a zigzag shape, and wrap the meat eggplant with a layer of paste. Note: Don't stir the batter too hard, so as not to harden too hard and affect the taste after frying.

5. Heat the oil pan to about 160 degrees, fry the eggplant until both sides are golden, drain the oil and put it on the plate.

6. Sweet and sour sauce: pour a proper amount of oil into another pot, heat until it smokes, add 3 tablespoons of tomato sauce and stir-fry red oil, then add 1 teaspoon of balsamic vinegar, half teaspoon of oyster sauce, 2 teaspoons of hot water and a little water starch, and collect the juice after boiling.

7. Pour the sauce on the eggplant and decorate with chopped green onion.