1. Prepare two eggplants clean and spare.

2. put the knife normal on the board, and then lift the knife heel, with the tip of the knife forward cut eggplant, cut the eggplant after turning a face, and then tilt the knife 30 degrees, and then lift the knife heel, continue to use the tip of the knife forward cut, cut the eggplant to pull apart the spare can be.

(At first cut slower, really can not cut, you can put a chopstick on the board, blocking the knife, to prevent the heel of the knife put down the eggplant directly cut.)

3. Start a pot of oil, oil temperature 70% hot, into the cut eggplant, fry with high heat, fry four or five minutes, fry until golden brown fish out of the oil standby.

(Fried eggplant must be fried with high heat, so that the water inside the eggplant to force out, and can not afford the oil.)

4. pot to stay in the bottom of the oil, put onion, ginger and garlic fried incense, then add a spoonful of soy sauce and a spoonful of soy sauce fried flavor, then add a tablespoon of water, and then into the fried eggplant, and then add a little chicken and sugar seasoning, and then with a high flame burning juice, burning dry soup on the plate, and then sprinkled with minced garlic and parsley seasoning garnish can be.

(Because soybean paste and soy sauce are salty, so there is no need to put salt.)

5. Fried eggplant is ready!