Green eggplant, peeled, cut into long strips, the length of the little finger size, sprinkle a little water, so that the eggplant strips wet some, and then dipped in a little more of the dry starch, thick some. Fry the eggplants until they are crisp and firm on the outside, and lightly colored, then remove them from the pan.

The pot into a spoonful of Sichuan Pixian bean paste, sautéed, into the ginger, onion and garlic, cooking vinegar, into the sugar, a little salt, MSG, thickening, down into the pepper, carrot, fungus, eggplant strips, hanging, sprinkle a little cilantro, it can be.

Generally salty, sweet and sour taste, sometimes sweet and sour taste heavier, mainly guests love to eat.