Old-fashioned roasted eggplant home practices are as follows:

Tools/materials: chopper, chopping board, spoons, pots, pans, plates, bowls, funnels, spatulas, eggplants, salt, water, garlic, chili peppers, ginger, green and red bell peppers, soya sauce, oyster sauce, sugar, balsamic vinegar, cornstarch, cornstarch, cooking oil, bean paste.

1, the eggplant knife cut into a hobnail block into the pot, put a spoonful of salt, add water to soak for 10 minutes, so that you can let the eggplant in advance of the flavor, to prevent the eggplant black, while preventing deep-fried eggplant when absorbing oil.

2, garlic, garlic minced, chili and ginger cut into pieces, green and red bell peppers cut into rings, plate spare.

3, take a small bowl, in order to put 2 spoons of soy sauce, oyster sauce 1 spoon, 1 spoon of sugar, 1 spoon of balsamic vinegar, starch small half a spoon, a small half bowl of water, mix well into the seasoning sauce.

4. Fish out the eggplant and squeeze out the water a little, put it into a pot, add 2 tablespoons of cornstarch and mix it well to coat the eggplant with a layer of cornstarch.

5. Heat a wide range of oil in a pan until it reaches 6 degrees Celsius, put the eggplant in the pan and deep fry it over high heat to cook the eggplant until it is lightly browned, then fish it out and drain the oil.

6, the pan left the bottom oil, put the minced garlic and a spoonful of soybean paste fried flavor, while pouring into the green and red pepper rings fried raw.

7, green and red peppers fried raw after the eggplant into the pot, while pouring the seasoning sauce, high heat and quickly stir-fry evenly.

8, eggplant and seasoning stir-fry evenly, fully coated with seasoning sauce out of the pan into the dish.