2, put the cut eggplant pieces in a pot without water and oil, grab a small handful of plain flour, the eggplant pieces with your hands, so that each eggplant block is covered with dry flour, to avoid eggplant out of water.
3, garlic peeled and washed clean, cut into garlic slices, onion peeled and washed clean, cut into scallions, ginger washed clean, cut into minced, the green pepper washed clean to remove the seeds inside, cut into small triangular pieces, tomatoes washed clean, also cut into small triangular pieces, the ingredients are ready to go, and then mix the sauce out (the sauce must be adjusted well in advance, such as the eggplant frying, put it for too long will soften), ready to prepare a large bowl, add Soy sauce, sugar, chicken essence, white vinegar, oyster sauce, salt, pour 10 grams of corn starch, add water and mix well, put the green onion, ginger and garlic all the way in, standby.
4, mix a bowl of wet starch, 60 grams of corn starch, add appropriate water, mix well, wet starch can hang on the chopsticks, like cream of this kind of feeling will be able to, the pot poured into the appropriate cooking oil, burned to 180 degrees or so on the good, (with chopsticks inserted into the oil, chopsticks around the bubbles will be able to), wrapped up in dry flour eggplant pieces in wet starch to make a roll, so that wet starch completely wrapped in eggplant pieces, into the frying pan, change to low heat, eggplant pieces fried until golden brown, fish out of the oil control.
5, after frying the eggplant pieces, pour the hot oil out of the pan, leaving a little bit of oil, pour the sauce into the hot pan, medium heat, stirring constantly with a spatula, the green pepper and tomato pieces into the first stir fry for a few times, and then the fried eggplant pieces added to the frying, and stirring constantly, so that the sauce of the uniform hanging in the vegetables, out of the pan on the plate.