Ingredients: eggplant, minced meat, eggs, flour, refined salt, Shaoxing wine and salad oil.

Practice: cut the eggplant into thick discs and cut it from the middle with a knife (don't cut it off), which is hinge-shaped. Mix the meat stuffing with Shao wine. Brew into eggplant slices, break the eggs and add flour to make a paste. Heat the oil in the pan, evenly wrap the eggplant slices in the egg paste, fry them in the pan and take them out. When the oil temperature rises to 80%, fry the eggplant cake until golden brown and take it out.

Fried eggplant

Ingredients: eggplant, clean fish, dry starch, wet starch, refined salt, monosodium glutamate, sugar, cooking wine, pepper noodles, oyster sauce, soy sauce, sesame oil and cooked lard.

Practice: Wash the eggplant, remove the pedicle and obliquely cut into double thick slices. Chop the fish into mud, add salt and monosodium glutamate, stir well, add dry starch and water, mix well, and fill with eggplant slices. Heat the oil pan, drain the brewed eggplant, add a proper amount of lard, and fry until the filling is golden yellow. Heat the wok, add oil to heat it, add wine, add a little water, add refined salt, monosodium glutamate, pepper noodles and oyster sauce, then add the brewed eggplant, cover the lid, stew until soft and rotten, thicken with wet starch and pour sesame oil.