Ingredients
Long eggplant
300g
potato
two
Pepper
two
ingredients
Welsh onion
of appropriate amount
ginger
of appropriate amount
soya bean oil
of appropriate amount
dark soy sauce
of appropriate amount
oyster sauce
of appropriate amount
table salt
of appropriate amount
fine white sugar
of appropriate amount
monosodium glutamate
of appropriate amount
cooking wine
of appropriate amount
Potato starch
of appropriate amount
step
1. Cut the potatoes into thin triangles and soak them in water for a while to prevent discoloration.
2. Wash and cut the pepper for later use.
3. Long eggplant is ready and washed.
4. Cut into hob blocks and put them into the basin.
5. Add potato starch and make a thin layer.
6. Stir it up and down evenly to make it all sticky with starch.
7. Put oil in the pot and heat it.
8. Filter the eggplant to remove excess starch.
9. When the oil temperature reaches the highest, put the eggplant in, and be careful that the oil spills on your body.
10. Turn it up and down.
1 1. Fry until cooked and a little golden.
12. Take out the fried eggplant.
13. Take out the potatoes and control the water.
14. Add potato starch and make a thin layer.
15. Stir up and down evenly to make it stick with starch evenly.
16. Burn the oil to the highest level again, and add potatoes to fry.
17. Turn it.
18. Deep-fry with fire until slightly burnt and golden.
19. Take out the potatoes for later use.
20. Cut the onion and ginger.
2 1. Now start mixing the sauce, take a small bowl and add the soy sauce.
22. Add oyster sauce.
23. Add a little salt, because the soy sauce and oyster sauce have been put in, which is a little salty.
24. Add monosodium glutamate.
25. Add sugar and put more sugar.
26. Add a little cooking wine.
27. Add 2 tablespoons of starch.
28. Add the right amount of water to make a uniform water starch sauce.
29. Leave the bottom oil in the pot and add the onion and ginger to the pot.
30. Add the pepper and stir fry.
3 1. Stir-fry until the pepper is slightly broken, and add the fried eggplant.
32. Add the fried potatoes.
33. Add the sauce.
34. Turn it up and down quickly so that it is evenly coated with sauce.
35. When the soup is almost collected, quickly leave the fire and take it out of the pot.
Tips
1 eggplant must choose long eggplant.
2 potatoes should be cut thinner and cut into thin triangular thick slices.
Eggplant and potato had better be wrapped with a layer of potato starch, not thick, but thin.