The method of frying eggplant boxes is as follows: Ingredients: 2 eggplants, 150 grams of chicken breast, 2 green onions, 1 spoon of cooking oil, 1 egg, 1 spoon of thirteen spices, appropriate amount of salt, half a spoon of oyster sauce, 1 spoon of light soy sauce,

1 spoon of cooking wine, half a spoon of sugar, 100g of flour, 50g of starch, 1 egg, appropriate amount of water, 500g of rapeseed oil.

Steps: 1. Remove the fascia from the chicken breast and chop into fillings.

Add chopped green onion.

2. Put the chopped stuffing into a basin, add eggs, salt, cooking oil Shisanxiang, oyster sauce, light soy sauce, cooking wine, and white sugar, stir clockwise until the meat stuffing is thickened, and set aside.

3. Stir flour, starch, eggs, and water into a batter that is neither thin nor thick and set aside.

4. Remove the head and tail of the eggplant and make two pieces into a group without cutting off the middle.

5. Put the meat filling in the middle of the eggplant clips, and evenly coat the eggplant clips with batter.

6. Pour oil into the pot, heat over medium-low heat until the oil temperature is 60% hot (with lines and smoke), put in the eggplant box, and fry slowly over medium-low heat.

7. Turn over frequently to avoid burning. Fry until both sides are golden and remove to control oil.

8. The eggplant box is fried, and the house is filled with fragrance.