Prepare a purple eggplant, and then prepare some leeks and lean meat filling. The lean meat filling made by yourself will taste more delicious.

Clean and chop the leeks, then mix them with the lean meat puree, put them into a large bowl and add cooking wine, five-spice powder, white sugar, salt, light soy sauce, and pepper. Stir evenly to complete the filling.

Sandwich some prepared fillings between the sequined eggplants, stack them all up and set aside.

The next step is to make the batter. Add flour, eggs, and water. Stir evenly. The batter should not be too thin. It should be as thick as the old-fashioned yogurt we often drink.

Heat oil in a pan. There should be enough oil in the pan to cover the eggplant box. When it is 60% hot, quickly and carefully pick up an eggplant box with chopsticks, wrap it with a layer of batter, and put it into the oil pan over low heat slowly.

fry.

You must be fast when frying eggplant boxes by yourself. About 7 eggplant boxes can be put into a pan. After one is put in, the other one is quickly put in. After all of them are put in, use chopsticks to turn it back and forth a few times to ensure

Fry evenly on all sides.

Because we add meat fillings in the middle, the eggplant boxes need to be fried for a longer time. Each eggplant box needs about three minutes to ensure that the meat fillings are fully mature. Eat the fried eggplant boxes while they are hot. They are very delicious.

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The eggplants processed in this way are crispy on the outside and tender on the inside, with meat and vegetables, delicious and not greasy.

For this kind of fried eggplant, it is recommended that you don’t fry too much at one time, because if you let it cool down, the taste will not be as delicious as the fresh one.