1. Ingredients: 1 eggplant, 2 spoons of flour, 2 eggs, 1 spoon of salt, a little MSG, a little chicken essence, and a little Sanxiang.

2. Wash the eggplant, cut it into half-finger-thick slices, then soak in water for one minute, then put it in a bowl and set aside.

3. Find a clean bowl or small basin, put two spoons of noodles (a big spoon for scooping porridge), two eggs, a small spoonful of salt, thirteen spices, MSG, Chicken essence, crispy fried powder, etc.

4. Mix the flour and water in the small basin evenly, then place the eggplant slices inside so that both sides of the eggplant slices can be covered with batter.

5. Pour oil into a small pot. The distance between the pan and the bottom of the pot is 75px. Do not put half the oil in the pot. Putting too much oil will end up wasting it. Then heat it up.

6. After the oil is heated, gently slide the eggplant slices wrapped in batter into the pot from the edge of the pot. Do not throw it in hard to avoid oil splashing and burns.

7. Turn the eggplant slices in the pot frequently. When one side is browned, turn it over and fry the other side. When both sides are browned, they are cooked. You can pick them up with chopsticks and control the oil. Then put it on a plate.

8. Then add new eggplant slices to the pot. It exploded until the end.