1. Put flour and an egg into an egg beater.
2. Add a little white pepper and a little water.
3. Whisk evenly with egg, then slowly add water during the whipping process to adjust the consistency.
4. Wash the green onions and cut into foam.
5. Marinate the pork filling with soy sauce for a while, then pour in the chopped green onions.
6. Add a little salt and stir well for a while.
7. Add another egg and continue to mix well.
8. Finally, add a spoonful of vegetable oil and beat into a puree.
9. Wash the eggplant and cut into two pieces.
10. Then put a little meat in the middle.
11. After all the pieces are clamped, put in the excess meat evenly.
12. When the oil pan is hot, put the eggplant box in the whipped batter and lightly coat it with a layer.
13. Then put it into the heated oil pan.
14. When the eggplant box turns golden brown, the eggplant box is basically ripe, remove the oil, and it's done.
Tips:1. Do not add water to the meat filling, just use egg liquid and vegetable oil to beat into a puree, otherwise it will easily cause splashing during the frying process.
2. The amount of water in the batter should not be too much, you can also dip a layer of bread crumbs on the surface, the taste is also very good.
