Main Ingredients

Eggplant

1 stick

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Garlic

Moderate

Scallion

Moderate

Ginger

Moderate

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.

Tips

1, eggplant cut into light salt water, can prevent oxidation.

2, after the light salt water soaked eggplant, deep frying does not absorb oil.