Seasoning: salt, sugar, oil consumption, white sugar, balsamic vinegar, Mentholatum, cornstarch, sesame seeds
1, the first eggplant to remove the handle, remove the bottom. First cut into small sections, cut into thick slices, and then cut into strips. All cut and put in a pot, pour water to clean.
2, green and red peppers clean, remove the handle. This small section is enough, cut into strips.
3, dried chili peppers cut into segments, garlic minced, green onions cut into scallions.
4, cilantro casually everything, and green and red peppers put together.
5, in advance to the juice well, when more convenient. Half a spoon of oil, two spoons of fresh soy sauce, three spoons of balsamic vinegar, a spoon of sugar, a little salt and mix well.
6, the eggplant water poured, put two tablespoons of starch, with a hand grasp. The water is not enough to make the eggplant look wet, but it is enough to make the eggplant look wet.
7, the pan into the oil, frying eggplant oil temperature to burn a little higher, so that the eggplant will not absorb the oil
8, into a try, bubbling, floating up on it. Into the eggplant deep-fried to, just go down do not move, the first deep-fried shape and then stir.
9, deep-fried fish out, the oil is hot again, into the eggplant deep-fried, so that the eggplant crispy, not soft, out of the oil control.
10, put a little oil in the pot, the first under the pepper, dried chili pepper stir-fried, and then into the onion and garlic, pour into the sauce. Collect until thickened
11, put the cilantro, green and red peppers, sprinkle a little sesame seeds, turn on low heat.
12, into the plate can be,
.