Ingredients: round eggplant

Accessories: sliced meat, pepper and tomato.

Seasoning: salt, sugar, pepper, soy sauce, vinegar, cooking wine, sesame oil, starch, minced onion and garlic, and eggs.

working methods

1, eggplant peeled and pedicled, cut into thick pieces, usually cut into three or four pieces.

2, and then a large piece of two horizontal and two vertical knives, remember, it is two sides with a large area, not two sides on the side.

3. After cutting the flower knife, cut the eggplant in the middle and cut it in half. Then cut thick slices with a knife at a 45-degree angle and master them yourself. Personally, I think 1.5 cm is more suitable, otherwise it will not be fried thoroughly.

4, meat slices, because this is only the role of embellishment and taste improvement, so don't play too much. If the meat is dry, beat it with some water, put some egg whites and grab some dry starch.

5, pepper cut corners, tomatoes cut into small pieces, onions cut donkey ears, garlic patted together.

6. Sprinkle some starch on the eggplant and mix well, so that you can suck less oil when frying, but not too much, otherwise the taste will be very sticky.

7, sitting in the oil pan, 80% of the hot eggplant is fried, which is already a fire, because the fire at home is small, and if the fire at home is also big, it will start a fire. Then fry it on low heat. Anyway, it has to be fried thoroughly, or it will be hard. When it is golden, put the garlic in, stir-fry it and take it out at once, so that the garlic flavor of the whole dish will be wonderful! Note that it is best to squeeze oil with a shovel when fishing eggplant.

8. Sit in a little oil, stir-fry the meat slices and onions, then stir-fry the peppers and tomatoes, and finally stir-fry the eggplant a few times. Pour in the prepared juice (soy sauce 10, salt 3, sugar 5, vinegar, sesame oil, pepper, cooking wine, starch, in this approximate proportion, the taste must be salty, so you should master it yourself) and stir fry quickly.