1. Material: tender eggplant 250g, minced meat 100g. Bread crumb 100g, 2 eggs, 30g flour, 8g carrot 10g wet starch and 750g salad oil. 30g of tomato sauce, 20g of sugar, 5g of rice vinegar, 5g of iodized salt, 4g of monosodium glutamate and 4g of minced onion and ginger.

2, eggplant pedicled, washed and peeled, the top knife cut a disk with a thickness of 0.3 cm. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices.

3. Beat the remaining eggs into a bowl and mix well. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.

4, put oil in the pot, burn 50% to 60% heat, put the eggplant cakes into a spoon one by one, fry them into jujube red, remove them and drain them.

5. Add base oil to the pot, heat it, add tomatoes and stir fry, add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake.