Eggplant, green pepper, pork, egg, potato starch, green onion, ginger, garlic, soy sauce, cooking wine, salt, sugar, white vinegar, sesame oil
Practice:1, starch a lot, add eggs, water mixed into a thick egg starch paste.
2, eggplant peeled, cut in half lengthwise, and then cut lengthwise for 2cm thick slices, and then reknife into a hobnail block
3, green pepper broken or cut narrow strips of meat chopped, chopped green onions, garlic patted and chopped into fine pieces, ginger chopped minced. (Garlic to a large number, at least the whole head)
4, take a medium bowl, half a bowl of cooking wine to half a bowl of warm water, put two spoons of soy sauce, two tablespoons of salt, 1 tablespoon of sugar, 3 tablespoons of cornstarch and blend into a yellow soup (this dish soup comes with cornstarch gravy, and the amount is very large, if it is the amount of an eggplant, at least need to be this in a bowl of juice)
5, will be the eggplant pieces in the cornstarch paste wrapped evenly
6: Prepare 2 large spoons, put a large amount of oil in one of them, heat it over high heat until the oil is slightly stirred, then turn it to medium heat and deep-fry the eggplants one by one in the starch paste
7: Keep turning them until they are golden brown and remove them from the pan, place them in a ventilated bottomless container and set aside, meanwhile, turn on the high heat to heat up the oil
8: Take the other large spoon and fry the green onions, ginger and minced pork in the oil in a hot pan until the meat is browned, then pour in the prepared oil. The minced meat will change color, pour in the prepared soup and quickly stir into the soup
9, at this time the oil in the frying pan is boiling hot, put the fried eggplant into the frying pan and turn it over until the outer skin is completely hard and crispy
10, pour the green pepper and garlic into the frying spoon and don't move it
11, with a strainer, put the eggplant directly into the frying pan and turn it over quickly to cover the soup and pour ? tsp of vinegar on it to improve the taste, A little bit of sesame oil to brighten up that is complete, quickly served on the plate to the table