Ingredients: two eggplants, half a spoonful of starch, appropriate amount of cooking oil, appropriate amount of minced garlic, appropriate amount of tomato sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of white vinegar, a little water starch and a little chopped green onion.

Practice:

1, prepare two peeled eggplants, then cut them into pieces of about 2 cm, and finally cut them into four squares. I suggest that the pieces should not be too small when cutting.

2, add half a spoonful of starch to the bowl, then add a small amount of water several times, stir it into a paste by hand, and it can be pulled into silk.

3, pour the batter on the eggplant, mix well by hand, let the eggplant be wrapped in batter, put a little more oil in the pot, and burn the oil until it bubbles in a wooden spoon, then turn to a small fire and slowly add the eggplant, stir it with a spoon to avoid sticking together, fry the eggplant until it turns yellow, and drain it.

4. Heat the oil in the pot to 7 minutes, then pour in the eggplant and fry it. After half a minute, you can remove it for later use.

5. Reheat the pan, add a small amount of oil, add minced garlic and tomato sauce, stir-fry a little, then pour in clear water, then add a proper amount of sugar, add a little salt, add a proper amount of white vinegar, stir well to melt the seasoning, pour in starch water, and thicken the soup with high fire. Then pour in the eggplant, stir-fry it quickly for a few times, and then take it out of the pot and put it on the plate.