2. Add sesame oil, ginger and beat in one direction, then add soy sauce, moderate salt, 10ml of pepper and scallion water, egg white and continue to beat, and finally put the appropriate amount of starch and mix well.

3. Wash the eggplants and cut them into 2cm thick slices.

4. Soak in lightly salted water for 10 minutes.

5. Fish out the eggplant, wipe the water with kitchen paper, coat a cross-section with starch, spread the meat mixture and press it firmly, thicker in the center and thinner on the sides.

6. Pour oil into a pan, heat it, and then fry the eggplant on one side first to soften it to golden brown.

7. Turn over, rinse the meat side down, slightly fried that is fish out.

8. All fried, put the plate to control the oil.

9. Iron plate brush layer of oil, hot, put in the cut onions, onions a little soft put on the fried eggplant.

10. Sprinkle with green and red pepper crumbles decoration, pour the sauce can be. pouring sauce practice: bowl add 1 tablespoon of soy sauce 1 tablespoon of cooking wine 2 tablespoons of soy sauce 1 tablespoon of honey 1 tablespoon of starch 5 tablespoons of water into a bowl of sauce, pan pour a little oil, put onion, ginger, pour into the bowl of juice, slightly thicker sheng out. After doing the pouring juice, think of it, honey heating will destroy the nutrients, next time replaced with rock sugar or wait for the juice a little warm and then finally put.

I also experimented with another kind of juice, 4 spoons of soy sauce, 10g of rock sugar, 1 spoon of cooking wine, half a spoon of oyster sauce, 1 spoon of cornstarch, 5 spoons of water, but I feel less than the flavor of the juice above.