1. Wash and chop fresh truffles, add pork puree, and chop well together
2. Add some cooking wine, salt, light soy sauce, sugar, and chicken powder, stir well and set aside
3. Wash large eggplants
4. Cut into 2 thin slices. Don't cut off in the middle
5. Then fill the pork filling in the middle, this is a finished semi-finished product
6. Take a small bowl and add flour, five-spice powder, salt, eggs and appropriate amount of water to mix evenly into a paste
7. Take an eggplant box and top it with a layer of cornstarch
8. And then put a layer of tuned paste
9. After the frying pan is heated, put it in the eggplant box and fry until golden brown
10. Take it out and use a kitchen paper towel to soak up the water
Tips:The fried eggplant box can be eaten directly, or you can sprinkle some salt and pepper powder, and you can also top it with sweet and sour sauce.
