Tiger Skin Chili Roasted Eggplant

Main Ingredients

6 green chili pepper 1 eggplant 5-6 cloves of garlic 4 slices of ginger a small section of green onion Pixian Douban 2 tablespoons of dry starch moderate amount of water starch moderate amount of sugar moderate amount of vinegar moderate amount of salt moderate amount of chicken broth moderate amount of water 1 bowl

Tiger Skin Chili Roasted Eggplant Practice Steps

1.? Eggplant cut strips with dry starch mix (starch not too much), 1 pepper cut 3 sections (according to the length of the chili powder to determine), garlic, ginger, scallions cut small crushed granules, starch and water stirred standby.

2. Pour more oil in the pot, and when the chopsticks put in the frying pan blistering, put in the eggplant strips.

3. On medium-low heat, deep-fry the eggplant strips until they become soft, then remove them from the pan and drain the oil.

4. Add the chili peppers and fry until the white film rises on the surface of the chili peppers, then transfer to a plate and drain.

5. Fry the eggplant strips and green chili.

6.? Pour out the excess oil, the pot to stay in the usual cooking oil, first put garlic, scallions, ginger granules, and then put Pixian Douban stir-fry aroma on high heat, add a small bowl of water.

7. After the water, add salted salt, chicken essence, vinegar (according to their own taste plus), mix well and pour the water starch, juice has the consistency of pouring into the fried eggplant strips and green chili.

8. Stir fry evenly can be out of the pot.

9.? Sour and sweet tiger pepper roasted eggplant is finished.