1. The frozen shrimps I bought are shelled and intestines removed.
2. Use the back of a knife to press the shrimp into a puree.
3. Marinade: pepper, salt, a little sugar, wine, ginger juice to marinate the shrimp paste.
4. Slice the eggplant (don't cut it with the first knife) and stuff the marinated shrimp paste into the eggplant folder.
5. Heat the oil in the wok, and then put the stuffed eggplant to fry it.
6. Scoop up the fried eggplant and drain the oil.
7. Ingredients to thicken: garlic rice
8. Ingredients to thicken: tempeh
9. Put a little oil in a wok and saute the garlic rice and tempeh.
10. Use cornstarch to thicken, add sauteed garlic rice and tempeh, and boil it into a sauce.
11. Arrange the fried eggplant on a plate and garnish with coriander.
12. Just drizzle the cooked gorgon sauce on the fried eggplant.
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