Raw materials:

Eggplant, sliced meat, sliced carrots, bell peppers, green onions, garlic, soy sauce, cornstarch, water, salt, oil, chicken broth, thirteen spices

Steps:

1. Peel the skin of the eggplant, cut into cubes, and dust the surface with water;

2. Sprinkle the dry cornstarch on top, and then turn the eggplant cubes upside down to make the cornstarch evenly hang on the eggplant;

3.

3, re-dusting water on the eggplant blocks, so that the eggplant blocks wet, the second sprinkle of dry starch, and then upside down the eggplant blocks in the pot, so that the starch hangs evenly on the eggplant;

4, the pot into the oil, the oil temperature to be able to make the eggplant blocks into the bubble around the eggplant blocks can be;

5, under the pot of medium heat deep-frying all the eggplant blocks;

6, to the surface of the eggplant blocks has hardened, can be fished out;

6, to the surface of the eggplant blocks, can be fished out;

8, to the surface of the eggplant blocks, can be fished out. You can fish out;

7, the second heating of the frying pan to roughly 80% of the oil temperature, pour all the eggplant pieces, re-frying, so that the eggplant cooked. Fish out and control the oil;

8. In a separate pan, add a small amount of oil and sauté the garlic. Add the meat, carrot slices, green pepper segments and stir-fry;

9, pour the sauce into the pot, stir-fry until the gravy becomes transparent;

10, pour the fried eggplant pieces into the gravy, sprinkle with shredded green onions, stir-fry quickly, and hang the gravy evenly on the eggplant.

11, drizzled with bright oil out of the pot!