3tsp.Potato starch slurry((1 to 2 ratio of Potato starch to water)
1/2tbsp.Green onion, chopped
First chop ginger, green onion, bell pepper, and carrots and put them in a bowl for later use. Chop the shrimp and put it aside.
Put minced pork into a large bowl, add eggs, salt, white pepper, Shaoxing cooking wine, soy sauce, sugar, minced shrimp, minced ginger, chopped green onion, minced carrot, and minced red sweet pepper, stir well and set aside.
Choose 2 relatively straight eggplants, wash them and remove the stems. Cut into round shapes about 2 inches wide, then stand the eggplants upright, lay the knife flat, and cut the whole eggplant slices into strips. Prepare a large bowl of water, and add a little white vinegar and salt. Soak the cut eggplant in the water to prevent oxidation and blackening.
Take the eggplant out of the water, and lay it flat on the cutting board. Put the prepared meat filling evenly on it, and spread it in a thin layer. Roll it up from one end, roll the remaining in the same way, and put them on the plate.
Coat eggplant rolls with cornstarch first, then dip in egg liquid, and finally coat with bread flour evenly and place on a plate for later use.
Use a Chinese wok, add oil, and turn on high heat, when the oil temperature reaches 250°F/120°C, add eggplant and fry for 2-3 minutes until golden brown. Then remove and drain.
Make the sauce: Take another pot, pour in oil, and add garlic, minced ginger, chili, and Shaoxing cooking wine. Turn on medium heat and quickly stir fry evenly, then add water, soy sauce, sugar, and water starch to thicken, and finally add chopped green onion.
Plate. The sauce can be used as a dip or drizzled on the rolls based to your choice.