First, fry and cook tomato strips.

Ingredients: 300g tender eggplant.

Ingredients: pepper 10g, carrot 10g, half an egg, 75g wet starch and 750g salad oil.

Seasoning: iodized salt 5g, monosodium glutamate 3g, soy sauce 5g, sugar 20g, vinegar 10g, onion, ginger and garlic 3g.

Grams, 3 grams of coriander.

Making:

(1) Wash and peel eggplant, cut it into 4 cm strips with a width of 1 cm, and add eggs and wet lake.

Grasp the paste evenly.

(2) Shred onion and ginger, sliced garlic, shredded pepper and carrot, and sliced coriander. Put soy sauce in a bowl.

, salt, monosodium glutamate, sugar, vinegar and so on. Make juice for later use.

(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry until golden brown, and pour out and drain the oil.

(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, and then add the fried one.

Tomato strips, coriander, pour the right juice quickly, turn it over a few times and serve.

The key: the tomato strips should be crispy. Stir fry quickly to get the juice, which is delicious.

Second, chrysanthemum eggplant

Ingredients: 300g long eggplant.

Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch.

Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.

Making:

(1) Wash and peel the eggplant, cut the pier with a height of 4 cm, and then draw a cross on the cross section of the pier.

Sprinkle a little salt on the flower knife, marinate it a little, and then dip it evenly in the flour for later use. Wash the carrots and cut the chopsticks.

(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.

(3) Heat the base oil in a spoon, stir-fry the tomato sauce slightly, and then add chopped green onion, Jiang Mo, soup, sugar and carrots.

Boil pudding, salt and monosodium glutamate, thicken with wet starch, add Ming oil and pour it on the fried eggplant.

Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.

Third, the fish-flavored eggplant flower.

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g.

Seasoning: iodized salt 5g, soy sauce 8g, monosodium glutamate 4g, sugar 10g, vinegar 5g, cooking wine 5g and red oil 10g.

Grams, 3 grams of onion, ginger and garlic.

Making:

(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments. moustache

Shred radish, green pepper, pepper, onion and ginger, and slice garlic.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl and make juice for later use.

(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take out and drain. Put it on the plate.

(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, and then add shredded carrots and pepper.

Shred green pepper and stir fry, pour in proper amount of juice, stir fry until cooked, add red oil and pour it on the eggplant flower.

Key: Heat oil when frying eggplant flowers.

Fourth, sweet and sour tomato strips

Ingredients: 300g tender eggplant.

Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil.

Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 30 grams of sugar, 3 grams of rice vinegar 10, 3 grams of onion, ginger and garlic, and 3 grams of coriander.

5 grams of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into strips with a length of 4cm and a width of 1 cm, added with a little salt and slightly salted.

Dip in flour.

(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Sliced onion, ginger and garlic, shredded carrot, fragrant.

Cut the vegetables into sections.

(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the spoon one by one, and fry them into golden brown.

Pour out the oil and put it on the plate.

(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, and add shredded carrots and parsley.

Cook some soup, salt, monosodium glutamate, sugar, vinegar, thicken with starch, and pour sesame oil on tomato strips.

The key: the tomato strips should be fried repeatedly for two or three times to make them firm and crisp.

Verb (abbreviation of verb) stuffed eggplant wharf

Ingredients: 300g tender eggplant, 0/00g meat stuffing/kloc-.

Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, wet starch 10g.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long circular sections, and the middle of the eggplant section is dug with a knife.

(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put it into the hollowed-out tomato pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam it in a drawer for 8 minutes, take it out and put it on a plate after cooking.

(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil, hook wet starch and pour it on the tomato pier.

Key: master the steaming time.

Six, braised eggplant

Ingredients: 500g long tender eggplant.

Raw materials: 8 grams of starch and 750 grams of salad oil.

Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.

Making:

(1) Remove the pedicle of eggplant, wash it, cut it into two diagonal flower knives, cut onion into watercress, shred ginger and slice garlic.

(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry thoroughly, then pour out and drain the oil.

(3) Put a little base oil in the spoon, heat it, stir-fry minced onion and ginger in the pot, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve.

Key: When there is little soup, always shake the spoon to prevent the bottom of the spoon from being burnt.

Seven, spicy eggplant jiaozi

Ingredients: tender eggplant 250g, pork stuffing100g.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, wet starch 10 grams, 5 grams of pepper.

Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 0g of pepper noodles10g, 3g of red oil10g, 3g of onion, 3g of Jiang Mo and 75g of soup.

Making:

(1) The eggplant is pedicled, washed and peeled, cut in half, and then made into a clamping blade. Cut the pepper into sections.

(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg into the meat and stir well. Put it in an eggplant folder and dip the noodles for later use.

(3) Beat the remaining eggs into a bowl and stir into egg liquid, then add flour and stir into egg paste. Mix salt, monosodium glutamate, pepper noodles, soup and starch in a bowl to make juice.

(4) Put oil in the spoon and heat it to 50% to 60% heat. Drag the eggplant clip and paste the whole egg into the spoon for frying. When golden brown, pour out and drain the oil.

(5) Put the base oil in the spoon, heat it, then add the onion and Jiang Mo into the wok, stir-fry the pepper, pour the mixed juice, stir-fry, add the fried eggplant jiaozi, turn it over evenly, and add the red oil, and serve.

Key points: when cutting the blade, it should be deep and not penetrating, and the whole egg paste should be dry and thin.

Eight, the pot collapses the tomato box

Ingredients: tender eggplant 200g, meat stuffing100g.

Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices and 5g cucumber slices.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of shredded onion and ginger, 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed, peeled and cut into raw slices. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.

(2) Add salt, monosodium glutamate and eggs into the meat stuffing, stir them evenly, then put them into an eggplant clip and touch the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid.

(3) Put the oil in the spoon, heat it to 30% to 40%, drag the whole egg liquid into the spoon, fry until both sides are golden, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and fry thoroughly with low fire. When the soup is dry, pour the sesame oil, take out the spoon and put it on the plate.

Key points: when frying, use medium and small fire to prevent frying, and shake the spoon frequently when there is little soup to prevent sticking to the pot.

Nine, sliced eggplant

Ingredients: 400g eggplant and 75g pork.

Ingredients: green pepper 25g, starch 10g, soup 75g, salad oil 1000g.

Seasoning: 5g of iodized salt, soy sauce 10g, sugar 10g, 4g of cooking wine, 4g of monosodium glutamate, 4g of vinegar, 3g of onion, ginger and garlic and 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into hob blocks. Slice the meat, wash the green pepper and cut into pieces. Dice onion, mince ginger and slice garlic.

(2) put oil in the spoon and burn it for 60% to 70%. Add eggplant pieces and fry until golden brown, then put green pepper pieces in a spoon, fry them a little, then pour them out and drain the oil.

(3) Put the base oil in the spoon, heat it, stir-fry the meat slices, then add the chopped green onion, Jiang Mo, garlic slices, eggplant pieces, green pepper pieces, vinegar and cooking wine, add the soup, soy sauce, salt, monosodium glutamate and sugar to boil, collect the juice with low and medium fire, thicken the juice with wet starch in farming season, and sprinkle with sesame oil.

Key: when frying eggplant, the oil temperature should be high to prevent oil soaking.

Ten, steamed eggplant

Ingredients: 400g tender eggplant, pork stuffing100g.

Ingredients: half an egg, 750g salad oil,10g wet starch.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 6g soy sauce, 3g cooking wine, 3g minced onion and ginger, and fresh soup 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into 0.4 cm thick slices with a top knife. Add chopped green onion, Jiang Mo, salt and monosodium glutamate into the meat stuffing.

Eleven, Dongpo eggplant

Ingredients: 500g tender eggplant, pork stuffing100g.

Material: wet starch10g, salad oil 750g.

Seasoning: sugar 50g, iodized salt 5g, monosodium glutamate 4g, soy sauce 15g, cooking wine 5g, minced onion and ginger 5g, soup 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into 5cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm.

(2) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them to a purplish red color, take them out and drain them, and put them in a big bowl.

(3) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it changes color, add minced onion and ginger, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it in a drawer for 10 minute.

(4) Put the soup into the spoon, buckle the eggplant slices into the plate, thicken the raw juice with wet starch, pour the oil and burn it on the eggplant slices.

The key: this dish imitates Dongpo meat. Eggplant pieces should be cut into large pieces and fried into bordeaux.

Twelve, the taste of eggplant

Ingredients: 500g tender eggplant and 75g pork belly.

Ingredients: Chinese cabbage100g, wet starch10g, salad oil 750g.

Seasoning: iodized salt 5g, soy sauce 8g, monosodium glutamate 5g, sugar 10g, shredded onion and ginger 3g, sliced garlic 4g and coriander 3g.

Making:

(1) Remove the pedicel of eggplant, wash and peel it, cut it into strips, slice the pork belly, wash the rape heart and cut it in half, and cut the coriander into sections.

(2) Put oil in the spoon and heat it to 70% to 80% heat. Put the tomato strips in a spoon and fry until dark yellow. Pour out the oil and put it in the soup plate.

(3) Leave the bottom oil in the spoon, heat it, stir-fry the meat slices to change color, add shredded onion, shredded ginger, soy sauce, salt, monosodium glutamate, sugar, rape and soup to boil, pour it on the tomato strips, steam it on the drawer for 15 minutes, and take it out.

(4) Drain the soup in the spoon, then buckle the steamed tomato strips on the plate, add garlic slices, cook them with wet starch, pour sesame oil on the tomato strips, and order coriander segments.

The key: cut the tomato strips evenly and master the steaming time.

Thirteen, crispy eggplant

Ingredients: 400g tender eggplant.

Ingredients: egg 1 piece, wet starch100g, salad oil 750g.

Seasoning: iodized salt 10g, monosodium glutamate 5g, pepper 5g, salt and pepper 8g.

Making:

(1) Wash and peel eggplant, cut into hob blocks, marinate with salt 10 minute, squeeze out water, and add pepper and monosodium glutamate.

(2) Beat the eggs into eggplant pieces and wet the starch evenly.

(3) Put oil in the spoon and heat it to 60% to 70%. Put eggplant slices into a spoon and fry until golden brown. When the oil is warm, fry it again, remove the oil, put it on a plate, and add salt and pepper.

Key: After the eggplant is salted, drain, squeeze and hang it.

Fourteen, burnt tomato strips

Ingredients: 300g tender eggplant.

Ingredients: 50 grams of pepper, 75 grams of wet starch and 750 grams of salad oil.

Seasoning: 6 grams of soy sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 6 grams of sugar, 3 grams of vinegar, 4 grams of cooking wine, 3 grams of minced onion and ginger, 4 grams of garlic slices and 50 grams of soup.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm. Peppers are also cut into strips.

(2) The tomato strips are hung with starch. Mix with soy sauce, salt, monosodium glutamate, soup and starch to make juice.

(3) Put the oil in the spoon, heat it to 60%, put the pasted tomato strips into the spoon, fry until golden brown, fry again after the oil temperature rises, and drain the oil.

(4) Leave the bottom oil in the spoon, heat it, put the onion, ginger and garlic into the wok, then add the fried tomato strips and pepper strips, cook them quickly with vinegar and cooking wine, then pour in the mixed juice, turn it over a few times, and point out the sesame oil from the spoon and put it on the plate.

Key: the starch paste should not be too thin, and it should be fried twice to keep crisp.

Fifteen, catfish stewed eggplant

Ingredients: 400g catfish and 400g tender eggplant.

Ingredients: 50g pork belly, coriander 10g.

Seasoning: iodized salt 10g, monosodium glutamate 5g, vinegar 5g, cooking wine 3g, pepper 5g, shredded onion and ginger 3g, sesame oil 5g and soup 50g.

Making:

(1) The eggplant is pedicled, washed, peeled, spread into strips by hand, chopped with coriander, and sliced with pork belly.

(2) Clean the catfish, scald it in boiling water, take it out, soak it in cold water, and scrape the surface mucus with chopsticks. Replace the big catfish with 6-7 cm segments, and the small catfish can be whole.

(3) Put a little oil in the spoon, stir-fry the tomato strips, soften them and pour them into a bowl for later use.

(4) Put the soup, catfish, sliced meat, tomato strips, shredded onion and shredded ginger into a spoon, boil and skim the foam, add salt and cooking wine and stew for about 20 minutes, then pick up the pork belly and pour it into a bowl.

(5) Add vinegar, monosodium glutamate and pepper to the bowl and sprinkle some sesame oil and coriander.

Key: Catfish water scalds off the surface mucus, which can reduce the fishy smell. Eggplant tastes better after frying.

Sixteen, column Hou eggplant pot

Ingredients: 500g tender eggplant.

Ingredients: 50g pork, 25g carrot,10g wet starch, 750g salad oil and 5g coriander.

Seasoning: vermilion sauce 15g, monosodium glutamate 4g, sugar 5g, cooking wine 3g, soup 100g, onion 3g and shredded ginger 3g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm. Carrots are cut into strips, and rape is washed and cut into 7 cm sections.

(2) Put the oil in the spoon, heat it to 60% to 70% heat, add the tomato strips and fry until golden brown, and take out and drain the oil. Remove carrot sticks from the oil. Stir-fry rape strips with a spoon and pour them into a bowl for later use.

(3) After heating the bottom oil in the spoon, add the onion, ginger and garlic first, then add the soup, column sauce, sugar, cooking wine, monosodium glutamate, fried tomato strips and carrot strips, boil and skim off the foam, and thicken with wet starch.

(4) Add half a spoonful of oil to the casserole, heat it on the fire, first pour in the rape, then pour the cooked eggplant into the casserole and order the coriander.

Key: the juice is long and sticky, so it is better to pour it in a hot casserole.

Seventeen, eggplant with Chili oil

Main production: 500g tender eggplant.

Ingredients: 50 grams of pepper.

Seasoning: 6g of iodized salt, 4g of monosodium glutamate, 3g of vinegar, 5g of mashed garlic, 0g of soy sauce10g, 5g of sesame oil15g, and more than 20 pieces of pepper.

Making:

(1) Wash and peel the eggplant, steam it in a drawer for 30 minutes, then take it out to cool, tear it into pieces and put it on a plate.

(2) Remove the stems and seeds from the peppers, cut them into chopsticks and sprinkle them on the tomato strips. Add soy sauce, salt, monosodium glutamate and vinegar to garlic paste, mix well and pour on tomato strips.

(3) Put the sesame oil in the spoon, heat it, add the pepper particles and stir-fry them to taste, and take out the pepper particles. Pour the remaining pepper oil on the tomato strips and serve. Shake well when eating.

Key: choose fresh and tender eggplant to steam and pour oil while it is hot.

Eighteen, hanging paste jujube paste tomato box

Ingredients: 300g tender eggplant and 300g red dates.

Ingredients: 2 eggs, 50 grams of flour, 25 grams of wet starch and 750 grams of salad oil.

Seasoning: 200 grams of sugar and 25 grams of sesame.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into blades. Wash jujube, blanch it in boiling water, remove the skin and core, add 100g white sugar into a spoon, and stir evenly to get jujube paste stuffing.

(2) Put the jujube paste stuffing into the eggplant folder and dip it in flour for later use.

(3) Put the oil in the spoon. When the heat is 60% to 70%, paste the whole egg powder into a spoon with an eggplant clip, fry until golden brown, and remove and drain the oil after the surface has a certain hardness.

(4) Leave a little base oil in the spoon, add 50g of water and 100g of white sugar, heat and boil into syrup, then put the fried tomato clip into the spoon, quickly turn it over to make the syrup hang evenly, and put it on the plate.

Key points: when cutting and clamping the blade, the thickness should be uniform and deep, and the temperature should be controlled flexibly when cooking sugar.

Nineteen: Glass Eggplant

Ingredients: 300g long tender eggplant.

Ingredients: preserved fruit150g, 2 eggs, 50g flour, 25g wet starch, 20g green shredded pork and 750g salad oil.

Seasoning: sugar 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and the blade is cut with a top knife. Cut the preserved fruit into chopsticks, dice, and mix with a little sugar and water to make the preserved fruit stuffing. Put it in an eggplant folder and dip it in flour for use.

(2) Beat the eggs into a bowl, add flour and wet starch and stir them into a paste. Put the oil in the spoon. When it is 60% hot, dip the eggplant into the whole egg powder paste and fry it with a spoon until golden brown. Take out and drain the oil.

(3) Leave a little base oil in the spoon, and add 50g of water and100g of sugar to boil and melt. When the syrup becomes sticky, pour the fried eggplant clip into a spoon, turn it over quickly, so that the syrup is evenly hung on the eggplant clip, pour it into a square plate and clamp it with chopsticks.

Separate one by one, let cool, and put the syrup on a plate after it forms a bright hard shell.

Key: To master the cooking temperature of syrup, syrup must cover all the main ingredients.

Scrambled eggs with pork

Ingredients: 250g eggplant, 50g Pixian watercress.

Exercise: peeling eggplant, cutting with a knife line, cutting into pieces and frying until soft; Stir-fry the bean paste with oil from the bottom of another pot, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken the water starch.

Raw materials:

Eggplant, 4 shallots, Sichuan spicy bean paste, sweet Chili sauce, salt, minced garlic, ginger (slightly less than garlic), minced meat and water starch.

Exercise:

1. Cut the eggplant in half from top to bottom, and then cut the eggplant surface into fish scales with a knife. Be careful not to cut the eggplant. First, cut a series of holes on the surface of eggplant in one direction, and then cut it down with a knife in another direction, so that the surface of eggplant becomes fish scales. Divide the improved half eggplant into four parts.

2. Cook the oil in the pot. When the oil temperature is 60% hot, add eggplant and fry until soft. Be careful not to be too soft, or it will rot when fried. Garlic and ginger are cut into fine foam, and onion is cut into sections.

3. Eggplant is very oil-absorbing, so when frying, you only need to put less or no oil in the pot, then put the oil oozing from eggplant into the pot, add Sichuan spicy bean paste to stir fry when the pot is 50% hot, add minced garlic and ginger foam when the water in the bean paste turns red, then add minced pork to stir fry, and add sweet Chili sauce.

Experience: Fish flavor is mainly pickled pepper, bean paste and chopped green onion. Pickled peppers abroad are difficult to get, so sweet Chili sauce (main ingredients, peppers, vinegar, sugar) with similar taste is used instead. When pouring sweet Chili sauce, you can taste it while pouring it, so as to avoid that if you add less, the fish will not taste, and if you add more, it will be too sweet. Onions are the crowning touch in fish-flavored dishes.

Eggplant has become brittle after frying, so you don't need to use too much force when frying.

braised eggplant

1. Preparation-Cut the eggplant into short strips first, and decide whether to peel it before according to personal preference. I don't think trouble usually comes off. Cut the tomatoes into large pieces (I prefer the tomatoes on the plate to small stalls). Cut a little chopped green onion, minced garlic and coriander (note: there must be minced garlic and coriander! )。

2. Specific production-prepare an oil pan (it is best not to add too much oil, because this dish will not feel too greasy). When it's warm, put the chopped green onion into a wok. When it smells the fragrant green onion, add the cut eggplant strips and stir-fry until the eggplant strips are not so full after absorbing oil. In fact, when they are almost ripe, add tomato pieces, turn them over twice, add salt, add vinegar if you are jealous (I like it every time), then sprinkle coriander in the middle of the dish, sprinkle minced garlic on it, cover the pot and stew for two minutes.

P.S.: No soy sauce. I can't stand blackening eggplant. ...

3. Out of the pot-find a clean plate or basin, put it in the cooked dish, and mix the coriander and minced garlic well. Ok, you can move chopsticks.

Complete preparation method of fish-flavored eggplant seeds

There are two ways to make this kind of eggplant, one is Cantonese style and the other is Sichuan style. Salted fish in cantonese oyster sauce. I introduced Sichuan style. Sure, you can do it together.

Adjust the fish plate first. Of course, it can also be put directly into the pot, but that requires high temperature and precision, which is suitable for professional masters or masters.

Soak onion, ginger and garlic slices in water, take them out after tasting, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to use too much water, and put it according to the amount of eggplant. Generally, a bowl bottom is enough.

Cut the eggplant into strips (not too thin), and then fry it like boiled eggplant (there are two ways, one is to wrap the noodles, and the other is to fry it directly, depending on your preference). It is best to fry it twice, the first time with a small fire, in order to fry it soft and cooked. The second fire, the purpose is to draw.

Put aside the fried eggplant.

Put the oil in the pot. Not too hot. Add Pixian watercress. After the red oil comes out, add ginger, onion and garlic and choke the pot. Add meat foam, soy sauce and cooking wine. Add the fried eggplant (salted fish can also be added), stir-fry for a few times, peel off the eggplant after the oil comes out, let the oil naturally flow back to the middle, pour it into the prepared fish coriander (if you want to put oyster sauce, you can put it now), and taste it after the taste comes out to see if it needs further seasoning. Stew the eggplant over low heat, add the starch, stir-fry and take out the pan.