Eggplant Box
1.
Minced meat and long eggplant
2.
Minced green onions, put them in the filling, add oyster sauce, 1 tablespoon of salt, sesame oil, and soy sauce and twist them clockwise.
3.
Peel and cut long eggplants into slices about 1 cm thick.
4.
Add minced meat to the eggplant tongs, squeeze it and place it on the plate for later use
5.
The ratio of cornstarch and flour is 2:1, add eggs and 1 tablespoon of salt, and some water to make a batter.
6.
Eggplant is evenly coated with batter
7.
Put more oil in the pot and fry the eggplant box. After the whole process is low fire, it will be fried. Then turn on the high fire and pour it into the pot for re-frying. If you only eat the fried eggplant box, you can serve it.
8.
A little oil in a pot, stir the chopped green onion, ginger and chopped pepper over medium-low heat
9.
Put sugar, vinegar and sweet potato powder into a bowl, add appropriate water to make water starch, wait until the chili is fragrant, pour it into the pot, and then pour it on the eggplant, half of the fish flavor and half of the fish flavor and half soft and deep-fried.
Tips:
Minced meat should be crimped, eggplant stuffing should be moderate, not greedy, it will fall out when frying too much
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