1, eggplant cut Demoiselle knife

2, take a large bowl, add two handfuls of flour and flour gravy, ratio 1:1, add an egg and a tablespoon of oil, wake up five minutes to make a crispy paste after the eggplant to put it inside the hanging paste.

3, minced meat with salt, sugar, cooking wine, marinate for a while, into the bottom flavor

4, PI County bean paste chopped fine, onion, ginger and garlic minced

5, the pan put the right amount of oil, the oil temperature of five into the eggplant hang good paste fried through the fish out of the oil temperature of seven or eight when the re-frying fish out of the drained oil into the plate to be used.

6, add a little oil in the pan, when the oil temperature of 50 percent into the soybean paste fried red oil

7, into the onion, ginger and garlic stir fry flavor

8, into the minced pork stir fry scattered stir fry

9, add the old soy sauce, balsamic vinegar, sugar to set the taste, and then add the right amount of water.

10, thicken with water starch.

11, poured on the eggplant dragon can

12, rice good partner

13, this is the previous do not hang paste eggplant dragon, in fact, as long as it is fish flavor, taste are good