1. Raw materials.
2. Chop the fat and lean pork into mince.
3. Add salt, minced ginger, cooking wine, light soy sauce, pepper, and chicken bouillon to the meat filling. Add water for three times and stir in one direction. Finally add chopped green onion and sesame oil, mix well and set aside.
4. Wash the eggplant to remove the stalks, and cut into even blades, that is, the first knife does not cut, and the second knife cuts it into a clip shape.
5. Spread the meat with chopsticks.
6. Eggplant tongs with all fillings.
7. Mix the batter with a 1:1 ratio of flour and glutinous rice flour, which is the best streamlined shape.
8. This time I used two methods to make the batter more crispy. Add beer to a bowl.
9. Add salad oil to a bowl. The final result proves that it is better to refuel.
10. Make the batter evenly spread on both sides of the eggplant clip.
11. Fry in a 60% hot oil pan over medium and small fire.
12. When the oil bubbles become smaller, the dough can be taken out if it becomes discolored and has firmness.
13. Continue to fire and re-fry to make it more crispy.
14. Put it into absorbent paper to absorb the oil and eat it.
