1. Remove the stalks of the eggplant and wash.
2. Add minced meat with minced ginger and shallots, an egg, and 5 grams of salt. Add half of the water and stir in one direction.
3. Add oil and mix well.
4. Add the five-spice powder and pepper, add the remaining water and beat evenly, first add the oil to seal the fresh fragrance of the meat, and then add other spices, so that the taste of the ingredients can be more layered.
5. Add a few drops of fish sauce and mix well.
6. The eggplant is cut to the end without a single cut, and the shape of a clip is formed.
7. Put meat in the middle.
8. Gently pinch to smooth.
9. spare.
10. Mix flour with water and an egg to form a batter.
11. Heat the oil until it is eighty mature, on a medium-to-small fire.
12. Dip the eggplant in the batter and put it in the pan.
13. Fry until golden brown and remove.
