Seasoning: 20g bean paste, 5g pickled pepper, 2cc yellow wine, vinegar 15cc, monosodium glutamate 1g, raw flour 10g, 500cc oil, and 50cc oil actually used. Production method: 1. Cut off both ends of the eggplant. Peel and cut into strips with a thickness of 1cm.
2. Add 500ml oil to the pot and heat it to 60% heat. Put down the tomato strips, fry them until soft, and remove and drain the oil.
3. Leave 25cc of oil in the pot and fry the shredded pork first.
4. Then add garlic paste and bean paste and stir-fry until the oil turns red.
5. Put down pickled peppers, shredded ginger, eggplant and yellow wine and cook.
6. Stir-fry, add sugar, vinegar and monosodium glutamate, slightly cook and thicken with wet flour solution.
7. Thicken the juice and put it in a container.
Operating requirements: 1. Eggplant can be prevented from rotting once it is oiled until it becomes soft.
2. The sweet, sour, spicy and salty taste should be even.
3. thicken the juice.