Kirin Eggplant

Overview

I ate a dish at a company party. I thought it was good. I made a copy based on the shape and taste.

Wash the eggplants, remove the stems, and cut them into even pieces with a razor blade. I cut them a little too long here.
Soak the sliced eggplant in salt water.
Cut green onion and ginger into foam, and cut onion into cubes and set aside.
Add minced green onion, minced ginger, white pepper, salt, chicken essence, oyster sauce, soy sauce to the meat filling, stir evenly, add a little cooked oil and set aside.
Add starch, flour, eggs and a small amount of water and mix evenly. Pull it up with chopsticks and make it look like threads. Wrap the stuffed eggplant in corn starch and fry it in oil. When you stuffed it, you found it was too long, so you decisively divided it into 5 pieces, otherwise the small pot I bought wouldn't fit in it.
Heat oil at the bottom of the pot, add onions and minced green onions, stir-fry until fragrant, then add water, then add soy sauce and oyster sauce to taste. No need to add salt, because the eggplant has been soaked in salt water, and the stuffing has also been salted and has a flavor. Cover the pot and simmer for two minutes.
Because the elderly at home don’t eat chili, they made it into a sauce-flavored version.