Karuruya eggplant fried

Cut the Karikuya eggplant into 2cm wide slices and sprinkle all over with cornstarch.

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

Remove the gills with tweezers or the like and sprinkle them with fresh flour or cornstarch.

Put [A] in a pot and heat it, and when the alcohol is gone and the boiling state is gone, add the seasoning from [B] and bring to a boil.

Fry the Mexicali. Hold the Mexicali tail and place only the head in the hot oil for about 1-1-5 minutes, then let go of the hand and fry the whole thing for about 1-2 minutes. Once the sound is quiet, remove it, let it cool for about 1-2 minutes, then fry the oil to cool and fry again.

Add the fried eggplant and Mexicalikari into the combined soup stock of [4].

Soak for about 10 minutes, then heat over a heat and then put in a bowl. Topped with chili peppers and white hair onions if you like it and complete it.