There are many ways to do it,

But the necessary step is to cut hobnail pieces, remember the pieces should not be too small,

Then it is necessary to pass the oil, so that the eggplant's own sweetness can be stimulated.

The oil must be more, less oil, the eggplant is easy to paste, but also easy to break, and sometimes have a fishy taste.

Don't worry about too much oil, in fact, when it is hot, fish out, it will not absorb the oil,

If it is less oil, the oil temperature is not enough, this is easy to eat oil it.

The oil temperature requires about 180 degrees Celsius. According to the different oil, different skin, different eggplant, cut the size of the different pieces, can not be very clear to tell you how many seconds to fry, it is recommended to fish out a try, the center of the eggplant has changed color on it, indicating that the center of the eggplant has begun to cook. The center of the eggplant is starting to cook. Don't wait for the center of the eggplant to become soft, then when you add the gravy, the eggplant will be easy to rot.

Add a gravy at the end and you're done.

The gravy is different, the flavor is different. But the front is the same.

You can use sweet and sour sauce, you can also add sweet and salty sauce, bean paste, Sichuan hot pot seasoning can be made sauce.

If you want the effect of hard skin, crispy, hang wet starch with a little oil, add some seasoning,

Thin skin, more hard whole effect, hang a little egg and starch.