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1. Slice the eggplant without cutting it off (cut it on both sides, first horizontally and then turn it over and cut it diagonally)

2. Make a batter with flour, cornstarch, egg, and a little bit of oil

3. Cover the cut eggplant with the batter evenly (wrap it thoroughly, and cover the seams as well)

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3. Add oil to the pan, and when the oil is hot, add the battered eggplant. Put in the battered eggplant dragon, and keep pouring oil on the eggplant dragon, so that both sides of the heat evenly, frying for about 5 minutes, until golden brown, drain the oil, and remove 4. a small amount of oil in the pan, add ginger and garlic, stir-fry 5. turn off the heat, put in the soybean paste, stir-fry 6. turn on the fire, put in the right amount of tomato salsa

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7. add the right amount of water 8. add the right amount of white vinegar, sugar 9. Water starch, mix well, add chicken essence 10. will be adjusted to the fish sauce evenly poured on the fried tomato dragon, sprinkled with chopped green onions (in order to avoid waste I will be adjusted to the juice all poured on the unattractive, and I forgot to buy green onions, but the taste is quite beautiful)