aubergine

a stick

condiments

flour

Proper amount

salt

Proper amount

Eggs (of hens)

1

Garlic moss

Proper amount

carrot

Proper amount

oyster sauce

Proper amount

verdant

Proper amount

white vinegar

Proper amount

ketchup

Proper amount

refined sugar

Proper amount

step

1. First, slice eggplant, dice carrot, dice garlic moss and dice onion leaves.

2. Pour the eggplant into a bowl, add two spoonfuls of salt, mix well and marinate for ten minutes.

3. Prepare the bowl, pour in the right amount of flour, knock in the eggs, pour in the right amount of water, and stir well to make batter.

4. Then adjust the sweet and sour juice: pour in appropriate amount of tomato sauce, oyster sauce and white vinegar, add four spoonfuls of sugar, and pour in appropriate amount of water and stir well.

5. Pour half a pot of oil into the pot. When it is 80% hot, evenly wrap the eggplant in batter, put it in the oil pan one by one, fry until the eggplant skin is crisp and golden, and take it out.

6. Leave the bottom oil in the pot, add carrots and garlic moss and stir-fry for a few seconds, then add chopped green onion, pour in the prepared sweet and sour juice, stir-fry until fragrant, add eggplant and stir-fry until the eggplant is evenly wrapped in the sweet and sour juice, and you can enjoy it!