1, materials: eggplant a, cut into angles. Tomatoes 2, cut into teeth spare. Garlic cloves moderate, cut into slices spare.

2, soy sauce, soy sauce, sugar. Vegetable oil moderate. Batter: flour and water into a thick paste, add a little salt and mix well.

3, put the eggplant into the paste, hang the top paste, while making a pot of oil, heating.

4, start frying eggplant: put the eggplant pieces into the oil, use chopsticks to turn one, until frying until a few sides golden brown. Seasoning: Mix soy sauce (to add saltiness), dark soy sauce (to add color), and 2 tablespoons of sugar. Put the garlic cloves in and pop them.

5, put the tomatoes, wait for the tomatoes out of the juice, pour in the seasoning just seasoned. Put the eggplant in it. Turn a few times can be out of the pot.

6, the fresh small eggplant (note: a not too big oh) the whole into the frying pan, slowly fry until soft, and then pour into the soy sauce, onion, ginger, salt and other seasonings, and then turn a little bit to see the cooked withdrawal on the garlic foam can be out of the pot.