How to make crispy eggplant brittle

1. Material: eggplant 500g, lean meat 500g, onion 50g, ginger 30g, salt, chicken essence 20g, soy sauce 15g, cooking wine 150g, starch 150g, flour 20g and 2 eggs.

2. Chop the lean pork into meat stuffing, then add salt, onion, ginger, chicken essence, soy sauce and cooking wine, and stir well together.

3. Wash the eggplant and then cut it with a knife, that is, cut it first without cutting it, and then cut it later. Then put the meat stuffing in the eggplant.

4. Put dry starch on the plate, and then wrap the eggplant with a layer of starch.

5. Next, add starch, flour and eggs to the bowl, then add a proper amount of water and stir evenly with chopsticks.

6. soak the eggplant pieces in the egg liquid and prepare the oil pan on the other side. After the egg liquid is soaked, fry it in the oil pan. Be careful not to get scalded by hot oil when frying.

7. When the eggplant is fried in the oil pan until it is golden and crisp, it can be cooked, so don't use strong fire, fry it slowly with low fire, and be careful not to burn it. Take precautions.