Eggplant, egg, flour, starch, red pepper, sugar, chicken essence, salad oil, olive oil, fish sauce. Edit this paragraph

1. peeled eggplant and cut into strips with width of 1 cm and length of 6 cm; 2. Evenly coat a layer of powder; 3. Break the eggs, pour the flour into paste, and then wrap the tomato strips evenly; 4. Put the tomato strips into a 60% hot oil pan, fry until floating, and drain the oil; 5. Re-fry in the pot, drain and plate; 6. Pour in olive oil, add pepper and oil, scoop up, add sugar, fish sauce and chicken essence to taste, and thicken appropriate amount of water starch with tomato strips.