Ingredients: eggplant.

Accessories: cooking oil, corn starch, pepper, dried pepper, minced garlic, soy sauce, white vinegar and sugar.

1. Choose 3-5 fresh purple eggplants, clean them, first remove the head and tail, cut them into hob blocks instead of knives, put them in a pot, then soak them in cold water for 5-8 minutes, and remove the astringency for later use.

2. Pour the dried eggplant back into the basin. At the same time, add an appropriate amount of corn starch or corn starch, and fully stir until gelatinized.

3. Pour a proper amount of base oil into the pot. When the oil temperature rises to 50% to 60%, put the wrapped and sized eggplant into the hot oil one by one. The first time, fry until it is solidified. When the temperature rises again, quickly pour in frying 10 second, and fry for the second time. At the same time, pour in the auxiliary materials and fry for a few seconds. Take out the drained oil together and put it on a plate for later use.

4. Leave a little base oil in the pot. First, add a small amount of pepper, dried pepper and appropriate amount of minced garlic. Stir-fry over low heat and add 1 tablespoon of soy sauce, 1 tablespoon of white vinegar and half a spoonful of sugar. After turning to high heat and boiling, stir quickly and continuously with a spoon until it is sticky.

5. Turn off the fire immediately after the soup is cooked until it is thick, pour in the eggplant fried in advance, stir it quickly and evenly, and then serve. The homemade version of eggplant is ready, delicious and delicious.