1, prepare raw materials: eggplant 500 grams. 2 tbsp hot pot red oil, 1 tbsp Sriracha Hot Sauce. Ingredients: 30g cornstarch, 100g broth (can also be replaced by water), 5g finely chopped green onion, 5g sliced garlic, 2 daikon, 1 tsp light soy sauce, 1 tsp cooking wine, salt, a pinch of chicken broth, a pinch of sugar, and a pinch of cilantro.

2. Cut the eggplant into hobnail-shaped pieces, toss with a pinch of salt, and marinate for 15 minutes, then squeeze out the oozing black water.

3, add the red oil in the pan and heat to 40%, add the eggplant pieces and deep fry, so that all sides of the heat evenly, golden brown when the sheng out.

4, frying pan in a small amount of oil, add Lao Gan Ma hot sauce and onion, garlic, cooking seasoning fried flavor, into the eggplant fried until soft cooked. Then add cooking wine, soy sauce, broth, sugar, chicken broth after boiling, thickening and sprinkle a handful of parsley can be.