Stuffed eggplant

Cut the eggplant clips first, using a knife in the middle as one. Don't cut too thin or cut off, otherwise it will be difficult to put the filling.

Prepare the ingredients. The filling is made of pork belly, garlic, a small amount of salt, chopped green onion, then add half a piece of water tofu and press it together. I bought one eggplant

Next, use chopsticks to stuff the stuffing into the eggplant

Heat the pan, add oil, and heat until it is five minutes hot, then stuff the eggplant and coat it in the egg liquid,

Roll in another roll of cornstarch. Then put it in the pan to fry, [roll each one and put it in one after another, you don’t need to put it in after rolling it,]

It is pan-frying, not deep-frying. Do not cover it with oil. Use a spatula and chopsticks to turn it over occasionally and fry until both sides are golden brown

Fried stuffed eggplant, plated

The eggplant is ready to be cooked. No need to add oil. Add crushed garlic. Then put the fried eggplant into the pot, add soy sauce and simmer for two minutes

Cook over slow fire. If the fire is too high, it will become charred. Once it is done, it will be ready

Completed,

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