Accessories: starch, vinegar, salt, pepper, coriander, soy sauce.
Steps:
1. Prepare an eggplant, clean it, cut it in half, cut it in half, cut it in half again, and remove the core.
2. Cut the eggplant with an oblique knife.
3. Soak eggplant slices in water for about five minutes to prevent eggplant from inhaling too much oil.
4. Take out the processed eggplant slices, slightly control the water to dry, (too much water will make the starch sticky), add a proper amount of starch, and stir with chopsticks to make each eggplant evenly covered with starch.
5. Boil the oil in the pan, heat the oil to 60% to 70%, turn to medium heat, and quickly fry the eggplant in the oil pan.
6. fry the eggplant until it slightly discolors, then remove it and control the oil for later use.
7. Cut the dried pepper into sections, cut the garlic into powder for later use, and then prepare a juice: one spoonful of balsamic vinegar, one spoonful of salt, two spoonfuls of soy sauce, two spoonfuls of water starch, and mix well to make juice.
8. Heat the oil pan, pour the minced garlic and dried red pepper into the pan and stir-fry for fragrance.
9. Pour the prepared juice into the pot and bring it to a boil.
10, then pour the fried eggplant into the soup, stir well, sprinkle with pepper powder, stir well and burn until the juice is slightly collected. If you like to cook soup and pour rice, you can leave more soup.