1. Chop pork into minced meat;
2. Wash the eggplants well and control the moisture;
3. Cut garlic into minced garlic;
4. Add appropriate amount of salt and minced garlic to the minced meat;
5. Stir evenly, make stuffing, set aside;
6. Cut the eggplant into oblique slices about 1 cm thick, cut a knife in the middle, not cut off;
7. Spread the mixed minced meat between the two slices of eggplant, just clamp it;
8. Mix flour and corn starch, add an appropriate amount of ice water, and quickly stir to form a paste;
9. Pour an appropriate amount of cooking oil into the pot and preheat;
10. Put the stuffed eggplant box into the batter;
11. When the oil temperature is 6-70% hot, put it into the eggplant box with paste, and slowly fry it over low heat;
12. When the two sides are golden brown, take out the oil control and you can eat it. It is crispy on the outside and soft on the inside. It is very delicious.
Tips:1. Garlic is indispensable for making eggplant box stuffing, which is very flavorful;
2. When making the batter, add ice water to make the fried eggplant box more crispy;
3. After the eggplant box is out of the pot, don't fry it on high fire, so as to avoid the external coke and internal growth, and don't turn it over again and again.
