How to Make Fish Scented Eggplant Pancakes

Main Ingredients

Eggplant

300g

Pork Filling

100g

Supplementary Ingredients

Salt

Moderate

Sugar

Moderate

Vinegar

Moderate

Spring Onion

Moderate

Ginger rice

Measure

Wine

Measure

Potato vermicelli

Measure

Salad oil

Measure

Chicken essence

Measure

Steps

2. Add refined salt, chicken essence and cooking wine into the pork stuffing and mix well.

3. Add soybean flour to the egg and mix well to form a paste.

4. Eggplant washed and peeled, two cut a section cut into fire clip slices to be used.

5. Stuff the meat into the eggplant folder

6. Covered with egg and bean flour paste.

7. Oil temperature 5 into the heat, under the eggplant cake fried. Fry into golden brown crispy fish out.

8. In a bowl, add wine, salt, chicken broth, sugar, vinegar and soybean flour to make a fish-flavored sauce.

9. In the remaining oil in the pan, stir the ginger and garlic, add the sauce, and add the eggplant cake.