Prepare first: eggplant, cooking oil, salt, sugar, chicken essence, extremely fresh soy sauce, starch, garlic, ginger, onion, bean paste and mature vinegar.

Practice steps:

1, First, clean 2-3 fresh eggplant, remove the pedicle and pinch the tail, then cut it into small strips, then pour it into hot oil with 60% oil temperature, fry them until they are soft and ripe, take out, drain the oil and put them in a plate for later use.

2. Adjust the juice and find a clean empty bowl. First, put a little salt and chicken essence, and 2 tablespoons of white sugar in the bowl, then 2 tablespoons of aged vinegar and 2 tablespoons of extremely fresh soy sauce, and then inject the same amount of water. After fully mixing them, add 1 spoon of starch to enhance the consistency.

3. Cook the oil in a pan. When the oil is hot, first add 1 spoon of bean paste, stir-fry the red oil with low fire, then add a proper amount of chopped onion, ginger and garlic, stir-fry, then pour in the eggplant fried in advance, stir-fry and color, then add the diluted juice in advance, and turn to high fire to boil again.

4. Before taking out the pot, sprinkle a proper amount of minced garlic and chopped green onion for decoration. The braised tomato strips are finished, with salty and slightly spicy taste, smooth and refreshing taste, fresh and delicious flavor.

1, if you are afraid of greasy, you can use frying instead of frying. In addition, frying with dry powder can also avoid absorbing a lot of grease.

2. Burning eggplant alone is too monotonous. You can add 1 green pepper or pepper to burn it. People who like spicy food may prefer it.