Long tender eggplant 400 grams, 100 grams of pork filling.

Ingredients:

Egg half, 750 grams of salad oil, 10 grams of wet starch.

Seasoning:

4 grams of iodized salt, 3 grams of monosodium glutamate (MSG), 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of chopped green onion and ginger, 100 grams of fresh soup.

Production:

(1) eggplant remove the stem wash and peel, top knife cut into 0.4 cm thick slices. Add minced onion, minced ginger, salt, monosodium glutamate, soy sauce, egg and stir well.

(2) spoon oil, burn six or seven hot, into the eggplant slices fried about 2 minutes, see eggplant slices become soft, color yellow, fish out of the oil.

(3) will be fried eggplant slices every two slices stacked together, the center of the meat mixture, neatly yards in a bowl, on the drawer steam about 10 minutes, steamed, drained soup buckle into the plate.

(4) put a little oil in the spoon, hot, into the garlic stir-fry, then add soy sauce, salt, monosodium glutamate, fresh soup boil with wet starch hook into the flow of gravy, dripping into the oil, burned in the eggplant that is good.

Key:Eggplant slices cut thickness to be uniform, master the time of steaming.