Main ingredients: 400g long tender eggplant, 100g pork filling.

Working ingredients: half an egg, 750g salad oil, 10g wet starch.

Seasoning: iodized salt 4 grams, 3 grams of monosodium glutamate, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of green onions and ginger, 100 grams of fresh soup.

Making:

(1) eggplant de-tipped washed and peeled, top knife cut into 0.4 cm thick slices. Meat filling with minced green onion, minced ginger, salt, monosodium glutamate, soy sauce, egg stirred evenly.

(2) put oil in the spoon, burn six or seven hot, into the eggplant slices fried about 2 minutes, see eggplant slices become soft, color yellow, fish out of the oil.

(3) will be fried eggplant slices every two slices stacked together, the center of the meat mixture, neatly yards in a bowl, on the drawer steamed about 10 minutes, steamed, drained soup buckle into the plate.

(4) put a little oil in the spoon, hot, into the garlic stir-fry pan, then add soy sauce, salt, monosodium glutamate, fresh broth boiling with wet starch hook into the flow of gravy, dripping into the oil, burned in the eggplant that is good.

Key: the thickness of the eggplant slices cut to be uniform, master the time of steaming.