1. Cut the long eggplant into several round eggplant slices with a thickness of one to two fingers, and cross-cut them from the middle, but the upper and lower slices should still be connected and cannot be cut off.

2. Cut the pork into foam and mix well with the chopped onion and ginger, add salt and make stuffing.

3. Stuff the meat between two pieces of eggplant for later use.

4. Dip the eggplant stuffed with meat into the prepared batter (break the eggs, add appropriate amount of flour, add a little salt and pepper, and make a paste). Roll down

5. Put the rolled eggplant box into the oil pan and fry it slowly until golden brown.

6. Take out the oil control, eat the salt and pepper flavor and sprinkle some salt and pepper. If you like to pour the juice, you can adjust the salty juice.