Main Ingredients
Eggplant
1 eggplant
Supplementary Ingredients
Oil
Amount
Salt
Amount
Garlic
Amount
Scallion
Amount
Ginger
Amount
Soy Sauce<
Amount
Vinegar
Amount
Wine
Amount
Sugar
Amount
Water Starch
Amount
Steps
1. Prepare the ingredients.
2. A spoonful of soy sauce, a spoonful of vinegar, a spoonful of cooking wine, half a spoonful of sugar, appropriate amount of salt into a bowl of sauce and set aside.
3. Eggplant cut into rolling divided into pieces.
4. Add the pot of lightly salted water to soak for about twenty minutes.
5. Drain the soaked eggplants on kitchen paper to absorb the water.
6. Heat the oil in a pan, add the eggplant and fry.
7. Fry until the eggplant is slightly soft.
8. When the oil in the pan is hot again, add the eggplants to the pan and deep-fry once more.
9. Pour out all the oil from frying the eggplants, leaving only a little bit of oil, and put onion, ginger and garlic to stir-fry.
10. Add the bowl of sauce and boil over high heat.
11. Put the fried eggplant into the soup and stir fry quickly.
12. Stir fry until the soup is slightly exhausted, to the extent that you like, add water starch juice off the fire can be.