May I ask how to make fish and eggplant strips?

Wash the eggplant and cut it into strips, crack the egg into a bowl and add the right amount of cornstarch.

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Coat the eggplant strips with egg paste, put them into the frying pan and fry until set, control the oil after frying.

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Reheat the oil in the wok to 7 minutes hot, fry the eggplant strips again, until the skin of the eggplant strips become crispy and golden brown, then pull out and control the oil.

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Put the oil in the pot, the onion, ginger, garlic, red chili pepper stir fry flavor, put the bean paste stir fry, add a little water, chicken essence, soy sauce, sugar, vinegar, salt hook into the fish flavor.

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Water, cornstarch thickening, the fried eggplant strips into the pot quickly stir-fried can be, served on the plate, you can enjoy.

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END

Note

Control the oil must be a long time, otherwise the oil is too big, it will not be delicious

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