Flavored eggplant

Prepared ingredients: eggplant, pepper, dried chili peppers, green onions, garlic, cilantro

Steps:

1, eggplant, remove the head and tail, cut long strips of eggplant pith, cut into rhombus-shaped pieces, pot of water to add the right amount of salt cut eggplant strips put in salted water and soak to clean, washed a good slightly water control, put in a pot, pour in the right amount of cornstarch, so that each strip of Eggplants are evenly coated with starch (starch is best put in a few times, so that you can wrap more evenly);

2, the pot of oil heating, put the starch-coated eggplant, deep-fried to the stereotypes out of the (just put it in, do not move, wait for a little bit of stereotypes and then turn) oil temperature rose again into the eggplant deep-fried to the surface of the golden crispy fish;

3, the pot of oil, put onions, garlic foam, dried chili peppers, peppercorns, sautéed Put sugar (put a little more) appropriate amount of rice vinegar, soy sauce, salt, medium-low heat simmering viscous pull silk (this step can taste, sweet and sour mouth, sweet and sour less) pour into the fried eggplant, cilantro section, quickly stir-fry for two, so that the sauce uniformly wrapped good eggplant can be out of the pot, the outer skin is crispy, the inside is soft and tender, really tasty can not stop;?

4, the eggplant cut well must be soaked in salt water to clean and control the water and then go to wrap the starch, starch should be divided into many times to put, wrapped in starch on the surface of the eggplant is dry, not viscous, and eggplant should be re-fried, so that the eggplant out of the head to the end of the eggplant to eat is crispy, and a little bit of non-toxicity.