2 purple eggplant;

condiments

Appropriate amount of salt; 3 eggs; Appropriate amount of garlic; Appropriate amount of millet pepper; Appropriate amount of bean paste; Old pumping right amount; Appropriate amount of chicken essence; The amount of chopped green onion;

Practice steps:

1.2 peeled purple eggplant, cut into eggplant strips, put in a pot, add appropriate amount of water and salt, wet the eggplant, and then take it out and drain it. Sprinkle a proper amount of raw flour, mix well and shake off the excess raw flour.

2. Beat 3 eggs into a bowl and mix them evenly with chopsticks.

3. Without fire, add the right amount of oil, stick the eggplant with egg liquid, put it in the pot in turn, and then fire. After the egg mixture at the bottom hardens, it is constantly turned and fried in all directions. When there are many eggplants, fry them in two pots.

4. Leave the bottom oil in the pot, add minced garlic, millet pepper rings and bean paste and stir fry together. Stir-fry until fragrant, add eggplant, add appropriate amount of broth, salt and soy sauce, cover the lid, simmer for 2 minutes on high fire, then open the lid and collect the juice on high fire. The soup is suitable, add appropriate amount of chicken essence and chopped green onion, stir well and serve delicious.