1. 5g each of minced ginger, chopped green onion and garlic slices, 280g sliced eggplant
2. Slice 100 grams of pork, pour in chopped green onion, ginger slices, and 30 grams of starch, and mix well
3. Put an appropriate amount of pork filling in the eggplant, and evenly spread the starch on the outside of the eggplant
4. 500ml edible oil, heat the oil to 50% hot, deep fry until golden on both sides
5. 5ML edible oil, add garlic slices, sauté on high heat, 300ML water, 15g XO sauce, mix well
6. Pour in eggplant, 2 grams of salt, and collect the juice over high heat
Buy on JD
Buy on Amazon