1. Prepare pork stuffing, leeks, add salt, oyster sauce, steamed dumpling seasoning (thirteen incense), cooked soybean oil, and stir in one direction.
2. Cut the eggplant into small pieces, then cut in the middle, don't cut it off.
3. Stuffed with meat.
4. Plug it up and set it aside.
5. Make a batter with flour, eggs, salt, and monosodium glutamate. Don't be too thin, or you won't be able to hang on.
6. Dip the stuffed eggplant in the batter and wrap the batter.
7. Put the oil in the pot to heat, add the wrapped eggplant. Deep fry until golden, out of the pan.
Tips:The filling can be pure meat, and the leeks can also be replaced with other dishes you like. Master the various seasonings according to the amount you make. When a novice is frying, you can use chopsticks to see if it is cooked or not.
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