Main ingredients: 500g purple eggplant, 300g front leg meat.

Accessories: 20ml oil, 4g salt, 5ml light soy sauce, appropriate amount of black pepper, appropriate amount of cornstarch, 50g starch, 50g glutinous rice flour, 1 egg, 100ml beer, appropriate amount of white sugar, appropriate amount of white vinegar, tomato juice Appropriate amount, appropriate amount of ginger, appropriate amount of green onions.

Steps

1. Cut the meat into small pieces and then mince it into minced meat.

2. Add minced ginger and green onion to the minced meat.

3. Add salt, black pepper, and light soy sauce to taste.

4. Add cornstarch and mix well, then pour cooking oil and mix well.

5. Cut the eggplant once at 3mm without cutting it off, then cut it at equal distances and cut it into an eggplant clip.

6. Soak the cut eggplant clips in salt water to turn them black.

7. Take an eggplant clip and stuff it with the seasoned meat filling.

8. Stuff all the eggplant boxes in sequence.

9. Mix glutinous rice flour, starch, eggs and beer into batter.

10. Roll the eggplant boxes one by one in the batter and coat them with batter.

11. Pour twice as much oil into the wok as usual. After heating, insert the eggplant boxes one by one and fry until both sides are golden brown.

12. Pick up the fried eggplant box, heat the oil again, pour it into the eggplant box and fry again, pick it up and place it on a plate.

13. Mix white vinegar, white sugar and tomato juice into sweet and sour sauce.

14. Leave the bottom oil in the pot, pour in the sweet and sour sauce and heat it

15. Cook until the sugar sauce is thick and turn off the heat.

16. Pour the cooked sweet and sour sauce on the eggplant box.