1. Chop green onions and carrots, chop the meat into minced meat, add an egg, add salt (the amount of salt depends on personal taste), 5 grams of sugar, white pepper, and soy sauce. Stir clockwise until viscous and leave it for 10 minutes
2. Remove the head and tail, choose the thicker position of the eggplant, do not cut the first knife, cut the second knife, and so on
3. Mixing the batter: flour, baking powder, an egg, less than salt, 3 grams of sugar, and less than water, stir to form a paste
4. Stir the batter until there is no particle paste
5. Take two sticky eggplants and put meat in the middle
6. Put all the eggplant slices with meat filling on the plate for later use. Heat the oil pan, put the eggplant slices with meat filling into the batter, dip the batter on both sides, put it in the oil pan, deep fry on both sides until golden brown
7. Eat it while it’s hot, crispy on the outside and tender on the inside, the eggplant is still juicy, super!
