How can eggplant be fried to be crisp but not soft?

The batter can't be thin, it must be a little thicker, let the eggplant hang on the batter, and stir until the surface can draw lines, which will not disappear for 2 seconds. The practice is as follows:

Preparation materials: eggplant 200g, low-gluten flour 50g, oil 20g, corn starch 10g, baking powder 2g, salt 1g, pepper 1g, pepper 2g and salt.

1, low powder and a little baking powder.

2. Add a little corn starch.

3. Add a little water to make a slightly thick paste.

4. Add a little salt and pepper and mix well.

5. After preparing the batter, cut the eggplant into pieces.

6. Apply batter to the surface of eggplant.

7. Pour in the oil. When the heat reaches 70%, put the eggplant one by one with chopsticks.

8. Fry until golden on both sides and take out. Sprinkle some salt and pepper on the surface when eating.