Stuffed eggplants/ Lotus root

Step 1

Clean the eggplants, remove the two ends. Then cut a 3/4 of the eggplants and don’t cut through. Then make another cut so the two slices are still attached to each other. If you use lotus root, remember to remove the skin.

Step 2

Add all the ingredients for the meat filling in a large bowl. Stir in one direction until slightly.

Step 3

Add minced pork in center to make a sandwich.

Step 4

Make a batter with flour, beer, salt and pepper and eggs. Don't add all of the beer one time, adjust the amount of the beer to create a yogurt texture batter. Place all of the sandwiches in and coat well.

Step 5

Heat oil in a small pot. Test the oil temperature. Place a small drop of batter in oil and make sure it floats immediately.

Step 6

Place the boxes in and fry until slightly browned. Transfer out and wait for all of the batch finished.

Step 7

Remove the slags and then re-heat the oil for 2-3 minutes. Place the fried boxes in. Continue frying for 15 to 20 seconds. It helps to remove the extra oil and make the out shell even crisper.

Step 8

Sprinkle some salt and pepper on top and serve hot. The crisp shell softened after cooled. So serve it immediately.