1. Add salt, cooking wine, pepper, light soy sauce, oyster sauce, and pepper water to the minced pork and stir vigorously in one direction.
2. Finely chop green onion, ginger, garlic, and red pepper. Take another bowl, add seasoning B and stir evenly into fish-flavored juice for later use.
3. Beat the eggs in ingredient A, add appropriate amount of water and flour, and stir for a smooth, particle-free batter, then add the vegetable oil in ingredient A, mix well and set aside.
4. Wash the eggplant and cut into even razor blades.
5. Put an appropriate amount of minced meat in each eggplant folder.
6. Dip the egg batter one by one.
7. Put into a 60% hot oil pan and fry on medium heat until the surface is golden and crispy.
8. Remove and set aside for later use.
9. Leave the oil in the bottom of the pot, add green onion, ginger, and minced garlic to fry until fragrant. Add the red pepper and stir fry for a while.
10. Pour in the fish-flavored juice and cook until the soup is thick.
11. Pour it on the fried eggplant box and sprinkle with chopped chives.
12. Finished product.
13. Finished product.
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