1. Prepare 2 eggplants, 1g chopped green onion, 1g Jiang Mo, 1g chopped parsley for later use.

2. Half a bowl of flour for use.

3. Slice the eggplant.

4. Slice the eggplant into a large bowl and sprinkle with onion, Jiang Mo, 1/2 teaspoons of pepper and 1 teaspoon of salt.

5. Hold it evenly by hand until a small amount of liquid flows out.

6. Pour in half a bowl of flour and mix well.

7. Pour the eggplant into the oil pan and spread it as flat as possible.

8. Fry until golden on both sides.

9. Add two bowls of water.

10. Boil the water and sprinkle with 1 g coriander powder to serve.

skill

Because enough salt has been put in the pickled eggplant, you don't need to put any more salt after filling the soup, you can also add some salt to the heavy mouth!