Ingredients: tender eggplant 300g, pork stuffing150g.

Ingredients: 25g pepper, 2 eggs, 0/5g seaweed/kloc-,50g flour, 30g wet starch and 750g salad oil.

Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate, 4 grams of sugar 10, 4 grams of onion ginger, 5 grams of garlic and 5 grams of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into blades. Chop dried seaweed, cut pepper into hob pieces, chop 2g onion and ginger, shred 2g garlic.

(2) Add salt, monosodium glutamate, onion, Jiang Mo, dried seaweed and half an egg into the meat stuffing, stir evenly, put it into a tomato folder, make a tomato box, and dip it in flour for later use.

(3) Use 1.5 eggs, add 20g of starch and 30g of flour to make egg powder.

(4) When the oil in the spoon is burned to 60% to 70% heat, paste the tomato box egg powder into the spoon one by one, fry until golden brown, and then drain the oil.

(5) Put a little base oil in the spoon, put shredded onion and ginger in the wok, heat it, add soup, pepper, soy sauce, salt, sugar and fried tomato box, cook for a while, add monosodium glutamate and garlic slices, thicken it with wet starch, add sesame oil, and turn it evenly, then serve.

Key points: the paste is dry and thin, and it is not easy to burn for too long.