2. First, clean the eggplant, peel it, and sprinkle a spoonful of salt for curing 10 minute.
3, pickled eggplant, hand out water.
4, oblique knife cut pieces, evenly wrapped with dry starch.
5, the pot is hot, add half a pot of oil to heat.
6. Shake off the excess starch on the eggplant surface and fry it in a pot.
7. Fry the eggplant for about 4 minutes, take it out, and fry it when the oil temperature rises. After the eggplant is hardened and colored, take it out and control the oil.