1. Cut the eggplant into thick slices, sprinkle a small amount of salt on the surface, and marinate for 15 minutes
2. Salt, mushroom powder, starch, flour and water
3. Stir it into a paste
4. Add the marinated eggplant
5. Don't stick the pan until the oil is fried on a low fire
6. Fry until golden, turn over and fry the other side
