500g of eggplant. 2 tbsp hot pot red oil, 1 tbsp Sriracha hot sauce.

Accessories:

30g of water starch, 100g of broth (water can also be used as a substitute), 5g of minced green onion, 5g of sliced garlic, 2 dices of Chinese seasoning, 1 tsp of soy sauce, 1 tsp of cooking wine, salt, a pinch of chicken broth, a pinch of sugar, and a pinch of cilantro.

Methods:

1. Cut the eggplant into rolled pieces, mix with a little salt, marinate for 15 minutes, then squeeze out the oozing black water.

2. Heat the red oil in a pan to 40%, add the eggplant pieces and deep-fry, so that all sides are evenly heated and golden brown.

3. In a frying pan, add a little oil, add Lao Gan Ma Hot Sauce, green onion, garlic and Chinese cooking ingredients, and stir fry the eggplants until soft and cooked.

4. Then add cooking wine, soy sauce, broth, sugar, chicken broth and boil, thicken and sprinkle a handful of parsley.