(1) Wash and peel eggplant, cut it into dices with a thickness of 1.5 cm, and mix with salt, chicken essence, onion, ginger water, rice wine and sesame oil to taste.

(2) Knock raw eggs into a bowl, stir them up, add 25g of wheat flour, 75g of starch and flour (5g of cassava starch is drained) to make an egg powder paste, and then add 15g of oil to mix. Stick the diced eggplant evenly to dry the wheat flour, then hang the egg powder paste one by one, put it in 5% boiling oil, fry thoroughly, and fish it up.

(3) When the oil temperature is high, put it in the oil and fry it until it is orange-yellow and crispy outside, fish it out, put it on the plate and sprinkle with cumin powder.

2. Method 2:

(1) First, cut the eggplant into strips that should be peeled, but I didn't go because I was in a hurry, which didn't affect the taste, just looked a little colored. Then, put an egg with a little flour in the flour and add water while stirring until the eggplant strips can be hung.

(2) Eggplant strips are put in the batter one by one to hang the paste, and fried for two years until golden brown.

(3) Sprinkle some barbecue material at last.

3. Method 3:

(1) Chop the garlic, cut the dried pepper into sections, and stir-fry the minced garlic and dried pepper in a hot pan with cold oil.

(2) Add soybean sauce, pepper, salt, oyster sauce, soy sauce, and water, and after boiling, add starch water to thicken, and serve for later use.

(3) Cut the eggplant into strips, and fry the eggplant strips in hot oil. When it is soft, pick it up and put it on a plate, and pour the soul sauce.