Eggplant, sharp chili peppers, green onions, garlic, ginger, eggs, starch, flour, salt, monosodium glutamate (MSG), peanuts, oil, cooking wine, soy sauce, pepper, sugar

Practice

1. Peel eggplant and cut into hobnail-shaped pieces, add refined salt, scratch evenly, covered with plastic wrap, marinated for 4 hours, so that the eggplant water is out.

2. Cut green onion and ginger into julienne strips, and mince garlic.

3. Rinse the marinated eggplant with water to remove the salt flavor.

4. 1 egg, starch with a small amount of flour to make a paste, and heat the oil stove.

5. Fry the eggplant in the pan until the surface is hard and crispy and golden brown.

6. Fish out the eggplant, leaving a little oil in the pan, into the onion and ginger, rotten garlic burst pot. Into the pointed pepper stir fry, and then into the eggplant, in turn under the salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, stir fry evenly.