1. Cut the eggplant into strips and marinate it with salt. Then evenly cover the surface with a layer of dry flour.

2. put the oil in the pan. when the oil temperature is 7% or 8% hot, add the eggplant strips, fry until golden, and take them out for later use.

3. put half a pot of water into the soup pot, and add the noodles after the water boils, and the consistency below will be enough.

4. when noodles 5 and 6 are ripe, pour in tomato strips, add salt and chicken essence to taste.

5. the noodles can be cooked before serving.