1. Eggplant and bean curd cut about the same length, and then eggplant with a little salt, grab the water

2. Pour the oil in the pot, fry the bean curd, fry the tiger skin bubbles after fishing, and then pour into the eggplant fried to golden brown and then out

3. Leave a little bit of oil to stir-fry the garlic and dried chili pepper section, and then a head of the pouring into the beans and eggplants and perilla, stir-fry a little to add the sauce

4. . sauce: a spoonful of soy sauce, a spoonful of oyster sauce, a small half a spoonful of soy sauce, a little salt and sugar and chicken powder, a small half a spoonful of corn starch, add a little water

5. Turn on the high heat and mix well, the sauce to close the thicker on the good!