Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, Sichuan pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g of iodized salt, 8g of soy sauce, 4g of monosodium glutamate, 5g of sugar10g, 5g of vinegar, 5g of cooking wine, 3g of red oil10g, 3g of onion, ginger and garlic.

Making:

(1) Wash and peel the eggplant, cut it in half, cut it with a cross knife, and then change it into 5 cm sections. Shred carrot, green pepper, Sichuan pepper, onion and ginger, and slice garlic.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl to make juice for later use.

(3) Put the oil in the spoon and heat it to 70% to 80%. Add the eggplant flower with the changed knife and fry it to golden brown. Take it out and drain it. Put it on the plate.

(4) Put a little base oil in the spoon, heat it, put onion, ginger and garlic in the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry it slightly, pour in the right juice, stir-fry until it is smooth, add red oil, and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers.