You can dip it in spicy food when you eat it. It tastes great. One tender long eggplant, with a blazing charcoal fire below, was roasted to crack under the blazing charcoal fire barbecue, and then spread with thick garlic hot sauce, and then roasted a little. The roasted eggplant with mellow garlic hot sauce aroma came to consumers. Squeeze the water out of the eggplant by hand and put it in a bowl. Add a spoonful of cassava starch, grab it evenly, weigh it, roll the oil from the bottom, add 80% hot oil to the eggplant and stir-fry until the eggplant becomes loose. At this time, everyone poured the prepared minced garlic juice on the eggplant.
Then fry in a pot until the surface is slightly golden, and control the oil until it is dry. Add some oil to the pan, add garlic and stir-fry until fragrant. Then add chopped pepper, stir-fry eggplant, and then convert it into smoke, oil consumption, monosodium glutamate, aged vinegar and sugar. Stir-fry evenly together, and finally stir-fry evenly with powdered water and onion slices, and then serve. After the eggplant is soaked, heat the oil in the pot to 100 degrees, then put it in the soaked eggplant and fry it slowly. Then it became popular, and the oil in eggplant became crispy and delicious. Finally, you can eat it with ketchup or Thai chicken juice according to your own taste.
Leave the bottom oil in the pot, stir-fry the meat foam in the pot, stir-fry the onion and garlic slices, add Pixian bean paste, consume oil, add sugar, chicken essence, monosodium glutamate, old second-hand color, add a little water, add eggplant, cook until delicious, and thicken the water starch out of the pot. Add some oil to the pot, consume 70% heat, stir-fry eggplant in the pot, simmer, and then pick up the oil to replenish water. Add a little oil to the pot, saute ginger and garlic, add hot bean paste and stir-fry sauce, add green pepper and stir-fry, pour the fried eggplant into stir-fry, pour the prepared juice and stir-fry out of the pot.