1. Prepare the pork filling, add ginger, cooking wine, thirteen incense, soy sauce, oil, and salt.
2. Beat in an egg
3. Add appropriate amount of peanut oil and make fillings for later use
4. Wash the eggplant and cut into thin slices
5. Stuffed meat
6. Dip in egg mixture and coat with frying powder.
7. Boil 60% heat in oil and put it into the eggplant box
8. Deep fried until golden on both sides
9. Put it on the plate, crisp on the outside and tender on the inside.
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