Burned eggplant

Ingredients

Eggplant, pepper, onion, garlic, ginger, egg, starch, flour, salt, monosodium glutamate, peanuts, oil, cooking wine , soy sauce, pepper, sugar

Method 1. Peel the eggplant and cut into hob pieces, add refined salt, catch evenly, cover with plastic wrap, and marinate for 4 hours to let the water out of the eggplant.

2. Cut onions and ginger into shreds and mince garlic.

3. Rinse the pickled eggplant with water to remove the salt smell.

4. Mix 1 egg, starch and a small amount of flour to make a paste, and heat the oil stove.

5. Fry the battered eggplant until the surface becomes hard, crispy and golden brown.

6. Take out the eggplant, leave a little oil in the pot, add shredded onion, ginger, and rotten garlic and stir-fry. Add the pepper and stir-fry, then add the eggplant, salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, and stir-fry evenly.