The eggplant is charred on the outside and tender on the inside, with a tangy fragrance

Ingredients: 2 long eggplants, 150 g pork, 1 egg, an appropriate amount of oil and salt, 1 scallion, 1 slice of ginger, half a tablespoon of cooking wine, half a teaspoon of white pepper, 1 tablespoon of light soy sauce, 2 tablespoons of starch, 4 flour Spoon.

💖Practice steps:

✅Wash the long eggplant first, and then repair both ends of the eggplant. Then you can prepare to cut the eggplant with the blade. The cutting method of the clamping blade is quite simple, that is, do not cut to the bottom with the first knife, leaving a part to connect the bottom, and the second knife cuts directly to the bottom, cutting off the bottom. The eggplant is cut out according to the above method, every two pieces are a whole, the bottom is connected, this is the clamping blade. After the eggplant is cut, sprinkle a little salt and marinate for 10 minutes, so that the eggplant will not turn black, but will also become soft, and it will not break easily when the meat is inserted.

✅Wash the pork, chop it into a puree, add chopped green onion and minced ginger and chop evenly.

✅Put the pork filling in a bowl, add salt, light soy sauce, cooking wine and pepper, and stir well.

✅Knock the egg into the container, stir well with chopsticks, add starch and flour, and stir evenly with a little water to form a paste, slightly viscous.

✅Stuff the slices into the prepared meat and make all of them.

✅Use chopsticks to pick up a stuffed eggplant slice, put it in flour, dip a layer of flour on the surface, and then put it in the batter, evenly hang a layer of batter.

✅Fry in 60% hot oil, deep fry on medium and low heat until golden on both sides, remove the foil and serve on a plate, and serve with salt and pepper for dipping.