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1. Purple long eggplant, pork filling (fat and thin 3:7), coriander, chives, washed and set aside
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2. Coriander, green onion, minced into the meat, add oyster sauce, seafood soy sauce, sugar, five-spice powder, chicken essence, salt, meat, mix well
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3. Peel the eggplant, cut two pieces in a group (cut in the middle without cutting), and set aside
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4. Put the minced meat into the eggplant cut and set aside
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5. Adjust the paste of fried eggplant, starch: flour=1:1, add 2 eggs, and stir into a paste with a suitable amount of water (the bone broth I added)
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6. The batter seals the eggplant with meat filling and fries it in the pan
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7. Set the fried eggplant box aside, set aside the oil pan, pour the fried eggplant box, low heat
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8. Add fish sauce = Lee Kum Kee garlic chili sauce + sugar + oyster sauce + cooking wine + starch + water (the bone broth I added). Stir fry, simmer for a minute, collect juice, serve
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9. Eggplant is more oily, with coriander added to the filling, it doesn’t taste so greasy
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