1. Wash one purple aubergine and place it with the long tip facing left.

2. Remove the tip of the eggplant and place a chopstick on each side of the eggplant.

3. Turn the eggplant over and cut to the head at an angle of about 45°, again placing chopsticks up and down to avoid accidentally cutting.

4. Starch into the pot, knock eggs, put the right amount of water, mix well, put the cut eggplant dragon, with a spoon to pour on the batter, the whole eggplant uniformly sticky batter and wait for use.

5. ginger Garlic cut into minced moderate amount can be spare

6. open the fire into the cooking oil, oil is hot, the eggplant dragon divided into two sections of the pot, deep-fried until the eggplant meat golden brown pot, put into the dish standby.

7. Leave a little oil in the bottom of the pot, stir fry ginger and garlic, pour in tomato paste, salt, sugar, a little water, boil and put a little starch to make the soup thick and proper, turn off the heat, and then pour it on the eggplant dragon can be.

Cooking tips

1. adjust the soup to a small fire, according to personal taste and then add sugar, or tomato paste;

2. add starch to make the soup thicker, to a little bit of starch, otherwise it is easy to become a pimple-like.