aubergine

1 root

condiments

oil

Proper amount

salt

Proper amount

garlic

Proper amount

verdant

Proper amount

energy

Proper amount

soybean

Proper amount

mature vinegar

Proper amount

Cooking wine

Proper amount

sugar

Proper amount

Water starch

Proper amount

step

1. Prepare ingredients.

2. Mix a spoonful of soy sauce, a spoonful of mature vinegar, a spoonful of cooking wine, half a spoonful of sugar and a proper amount of salt into a bowl of juice for later use.

3. Cut the eggplant and roll it into pieces.

4. Add light salt water to the basin and soak for about 20 minutes.

5. Take out the soaked eggplant and drain it. Absorb the water on the surface with kitchen paper.

6. Heat the oil in the pot and add the eggplant to fry.

7. Fry until the eggplant is slightly soft.

8. After heating the oil in the pan, stir-fry the eggplant in the oil pan.

9. Pour out all the oil of fried eggplant, leaving only a little oil, and add onion, ginger and garlic to stir fry.

10. Add the prepared bowl juice and bring to a boil.

1 1. Put the fried eggplant into the soup and stir it quickly.

12. Stir-fry until the soup is slightly exhausted, to your liking, add water starch to collect the juice, and turn off the heat.

skill

1, cut eggplant and put it in light salt water to prevent oxidation.

2. Eggplant does not absorb oil when it is fried in light salt water.