Main Ingredients

Eggplant

3pcs

Supplementary Ingredients

Meat Filling

250g

Scallion Split

Amount

With Five Spice Powder

Amount

Salt

Amount

Soy Sauce

Amount

Amount

Egg

1

Starch

Amount

Flour

Amount

Corn Oil

Amount

Steps

1. Stir in the meat with the five-spice powder, chopped green onion, oyster sauce, soy sauce, salt and mix well.

2.

2. Wash the eggplant and cut thick slices on the diagonal, cut a slice in the middle without cutting off, and use chopsticks to clip into the meat mixture.

3. All done.

4. With an egg moderate amount of starch moderate amount of flour water paste. Not dry nor thin.

5. Aubergine box embryo hanging paste.

6. pan into the oil six or seven percent of the heat on medium heat and fry into a golden brown.

7. Crispy outside and tender inside, especially fragrant!