1. Mince the pork belly, add some salt, ginger rice, green onion, cooking wine, make it slightly salty.
2. Eggplant choose small dots, remember not to remove the skin, cut into thick slices of uniform size, and then cut a knife in the middle, but do not cut, cut to two-thirds of it.
3. Use chopsticks to fill the meat filling into the middle of the eggplant slices, the meat filling is not easy to be too much, fill the middle of the eggplant slices, and put them aside after all the work is done.
4. Add water, eggs, starch to the bowl and stir well, starch paste into running water on it, must be stirred well.
5. Burn the oil in the pot 60% hot, each of the prepared eggplant slices in the starch bowl, let each eggplant slice hang full of paste, and then fry the oil pan one by one, just when the pot is not turned, until the eggplant box is set before it can be turned.
6. Fry until both sides are golden brown after setting, you can fish out, increase the oil temperature to 80% heat, quickly re-fry it to get out of the pan.
If you like to eat pepper and salt flavor, you can dip some pepper and salt to eat, and if you like sweet and sour flavor, you can fry a tomato juice.