Cooking Steps

1. 

   Step1:One eggplant is washed and peeled. It is cut into about 5mm pieces. The two pieces connected are not cut off (but I like to cut many pieces of meat). *Note - eggplant slices can be soaked in salt water to avoid discoloration. When filling, first use kitchen paper to absorb water.

2. 

   Step2:180g fresh shrimps are removed from the shrimps line, washed and chopped (shrimps increase the viscosity and taste). 120g minced pork is put into an egg. 20g green onion and ginger water (2 shallots, 2 pieces of ginger and 20g clear water are crushed and filtered) is added for several times. Stir until the water is absorbed, and then add the next amount until the water is completely absorbed. Add 3 tbsp of soy sauce, 2 tbsp of oyster sauce, 2G of salt and a little pepper to taste. Stir well.

3. 

   Step3:Take a group of eggplant slices (two pieces). Pat a little flour on one side. Pat the flour side inward. Put a proper amount of meat stuffing on it and lay it flat. Press gently to make the meat stuffing fit the eggplant slices. Use chopsticks to scrape off the extra meat stuffing on the outside. Then roll the eggplant box with meat stuffing evenly on a thin layer of flour for standby. I'm used to cutting off eggplant slices. If I don't, I'll do the sam

4. 

   Step4:Break up 1 egg. Pour in flour and water（ One point five -1) . season with a little salt. Mix well to make a batter.

5. 

   Step5:Put the eggplant box into the batter. After all the batters are wrapped, remove the extra batter.

6. 

   Step6:Put it into a 160 degree oil pan. Fry until golden brown and discolored, then take it out and cool it a little. Heat the pan to 180 degrees, and then fry again until it's crispy. Take it out. Fry the eggplant box.