1, first prepare the batter of fried eggplant pieces, 200g flour, pour it into a small basin, add proper amount of salt, chicken essence and oil consumption, add 200ml cold boiled water and stir well.

2. Wash the eggplant, peel it or peel it, and cut it into mahjong-sized pieces.

3. Put the eggplant pieces into the batter and stir evenly, so that the eggplant pieces are stained with the batter. Eggplant pieces can be poured separately, a few pieces at a time.

4, from the oil pan, add the right amount of oil, when the oil temperature is 80% to 90% hot, pick up the eggplant pieces with chopsticks and put them into the oil pan.

5. Then the medium and small fire starts to blow, turning once every half minute, so that it blows on all sides.

6. When the eggplant slices float and fry until all sides are brown, they can be taken out.