Cooking Steps

1. 

   Step1:Add salt, soy sauce, pepper and cornmeal to the meat stuffing. Slowly add some ginger and onion water and stir in the same direction. Sprinkle in a handful of sesame or onion. Clean the eggplant and cut it into two pieces of clip shape. Put the meat stuffing in the middl

2. 

   Step2:Put the eggplant clip into the crisp paste. Dip the whole eggplant clip in the crisp paste

3. 

   Step3:Pour the oil into the small milk pot and bring it to a high temperature. You can put a little bit of the crispy slurry in. If the crispy slurry floats immediately, it means that the oil temperature is enough. Put it into the eggplant folder one by one. First, fry it in a high heat until it is set, and then fry it in a medium or low heat

4. 

   Step4:Fry the eggplant until it is golden on the surface. Drain. Coo

5. 

   Step5:Turn on the fire again. When the oil is hot, pour in the cooled eggplant clip. Deep fry the eggplant clip again in the fire to make it crisper

6. 

   Step6:Put the fried eggplant clip on the oil absorption paper to absorb the excess oil. It's delicious to eat with ketchup or hot and sweet sauce.