1. Ingredients: 1 eggplant, 3 spoonfuls of tomato sauce, a short section of onion, appropriate amount of common flour, 13 spices, 1 spoonful of sugar, appropriate amount of salt, appropriate amount of edible oil and appropriate amount of water.

2, a round eggplant, peeled!

3. Cut into pieces two centimeters wide and five millimeters thick.

4. Making batter: Take a large bowl, add flour, thirteen spices and salt, add water and stir well. When adding water, add a small amount for many times, not too much at a time, otherwise the batter will be thin, so it is appropriate to hang eggplant slices.

5. hang the batter on the eggplant slices!

6. Heat the pancake pan and add the cooking oil.

7. put the eggplant slices into the cake pan and heat them. the process should be low, so as not to burn the eggplant slices.

8. Keep turning the eggplant slices.

9, until the two sides are golden, the eggplant loses water and shrinks after heating, and when it is out of the pot, it feels that the total amount of eggplant is less.

1. Making tomato juice: Take a large bowl, add tomato sauce, sugar, a little salt, add water and stir well.

11. Heat the wok and add the cooking oil.

12. Add chopped green onion and saute.

13. Pour in tomato juice, heat and stir.

14. Add eggplant slices, stir-fry appropriately, cover the pot and stew.

15. Sweet and sour eggplant is out of the pot!