Karuruya eggplant fried

Cut the Karuka eggplant into 2cm wide slices and coat the entire surface with cornstarch

Heat the oil for frying, add the eggplant and deep fry for 40 seconds to 1 minute

Remove the gills from the yellowfin tuna with tweezers and coat them with rice flour or cornstarch

Put [A] in a pot and heat it. Once the alcohol has evaporated and it has boiled down, add the seasonings [B] and bring to a boil

Deep fry the Mexicali. Hold the Mexicali by the tail and place only the head in the hot oil for 1 to 1.5 minutes, then remove and fry the whole thing for another 1 to 2 minutes. Once the noise has subsided, remove it and let it cool for 1 to 2 minutes before returning the oil to its normal temperature and frying again

Add the deep-fried eggplant and horse mackerel to the combined stock (4)

After soaking for about 10 minutes, heat it up and then serve in a serving dish. Top with chili threads and shredded green onions to taste