Materials: 100g of pork filling, 1 eggplant, 30g of rice starch, 70g of regular starch, 1 egg, 5g of green onion, 5g of ginger, 1g of dark soy sauce, 1g of pepper, 1g of salt, 5g of cooking wine, 2g of soy sauce.

Methods:

1, 5g of chopped green onion, 5g of minced ginger, 100g of pork stuffing.

2, pour in chopped green onion, minced ginger, dark soy sauce, pepper, salt, cooking wine, soy sauce and marinate for 20 minutes.

3, eggplant a slice, the filling sandwiched between two slices of eggplant.

4, 30g corn starch, 70g all-purpose flour, 1 egg, 50ml water, stir into a paste.

5, cooking oil 50ml, oil temperature to eight mature, put the eggplant box, the eggplant box fried float up.