Practice: (1) Cut eggplant into small strips and add salt. Then evenly cover the surface with a layer of dry flour.

(2) put oil in the pot. When the oil temperature is 70% to 80% hot, add eggplant strips and fry until golden brown.

(3) Put half a pot of water in the soup pot, and add noodles after the water boils.

(4) When the noodles are cooked 5 or 6, pour in tomato strips and season with salt and chicken essence. Noodles can be eaten when cooked.