more

Eggplant, sliced meat, sliced carrots, sliced bell peppers, scallions, garlic, soy sauce, cornstarch, water, salt, oil, chicken essence, thirteen spices

Steps/Methods

10/11 Step-by-Step

Peel eggplants, slice into hobnail cubes, and dust the surface with water

2/11

3/11

Re-dust the eggplant with water to moisten the eggplant cubes, then sprinkle with dry cornstarch a second time, and turn the eggplant cubes in the bowl so that the cornstarch hangs evenly on the eggplant

4/11

Pour the oil into a pan, and let it heat up until bubbles come out around the eggplant cubes

This is the best time to do this

Pour oil into a pan, and let the oil heat up until the bubbles form around the eggplant cubes

Pour oil into the pan. Bubbles will form around the eggplant pieces

5/11

Fry all the eggplant pieces in the pan over medium heat

6/11

The eggplant pieces will be ready when the surface of the eggplant pieces have hardened

7/11

Heat the oil in the frying pan for a second time until it reaches about 80% of the temperature of the oil, then pour in all the eggplant pieces and deep fry them again so that the eggplants will be cooked. Remove and control the oil

8/11

In a separate pan, add a small amount of oil and pop the crushed garlic. Add the sliced meat, sliced carrots, and bell peppers and stir-fry

9/11

Pour the sauce into the pan and stir-fry until the gravy becomes transparent

10/11

Pour the deep-fried eggplant cubes into the gravy, sprinkle the shredded green onions, and stir-fry quickly to coat the eggplant with the gravy

11/11

Drizzle with the soybean oil and serve! !