1. Ingredients: One pound of eggplant and two and a half pork. Seasoning: 2 qian of soy sauce, 1 qian of refined salt, 2 qian of monosodium glutamate, 2 qian of sesame oil, 1 liang of flour, a little green onion and ginger.

2. Chop the meat into a fine filling, add soy sauce, refined salt, monosodium glutamate, sesame oil, green onion and ginger and mix evenly. Stir the flour into a paste with water.

3. Peel the eggplant, cut it lengthwise into 1/5 wide slices, and stuff the mixed meat filling into the eggplant.

4. Seal the stuffed eggplant sandwich with batter. Add oil to the pot, heat the oil, fry the eggplant clips until they are seven-mature and the surface is tiger skin color, take them out of the pot, put them in a bowl, put them on the drawer and steam them, and put them on a plate when they are cooked.

5. Put two spoons of fresh soup, add refined salt and monosodium glutamate, adjust the taste, stir the juice with water and starch, add a few drops of sesame oil, and pour it on the eggplant.