Ingredients: eggplant.

Accessories: corn starch, sunflower oil, soy sauce, vinegar, sugar, chicken essence, oil consumption, pepper, dried pepper, garlic, coriander and white sesame.

Tools: chopping block, knife, plate, pot.

1. Cut the long eggplant into four pieces and remove the pulp in the middle.

2. Cut the eggplant obliquely into small pieces.

3. Spray the water evenly on the eggplant with a watering can to facilitate powder application.

4. Add corn starch, stir well and powder for three times.

5, the oil temperature is heated, and the eggplant is added (the oil temperature is warmer).

6, put the eggplant into the molding for 20 seconds and then stir to prevent the powder from falling. Stir-fry for a while, take it out first, and raise the oil temperature before frying.

7. Fry until golden brown, then season to get juice: soy sauce+vinegar+oyster sauce+white sugar+chicken essence+water (less soy sauce and vinegar, more white sugar).

8. Pour the oil, add the pepper, add the dried pepper, stir fry, then add the garlic, stir fry, and then add the prepared juice until it is sticky.

9. Pour in the fried eggplant and stir well.

10, add coriander and white sesame seeds, stir evenly, and quickly take out the pot.