Cooking Steps

1. 

   Step1:Clean up the eggplant, peel it and cut it into thick strips. Sprinkle salt and mix well, put aside, marinate it and let it out of the wate

2. 

   Step2:Try to make the water dry. Throw it in the starch pile and shake it off. Try to make every eggplant stick like the top layer of thin powder

3. 

   Step3:Heat the pot, oil it and shake it. Spread the packed eggplant as fast and evenly as possibl

4. 

   Step4:Fry the eggplant in medium high heat until it's partially burnt yellow, and then reduce the hea

5. 

   Step5:Pull it to the outer ring and throw it on. Clean and cut the tomatoes in advance. Cover it and stew the persimmon soft. Stew the eggplant well

6. 

   Step6:It's like two or three minutes with a small fire. Open the lid and grind the persimmon casually. Throw in the spare chopped onion, ginger and garlic

7. 

   Step7:Cut and pull casually. Add chopped peppers to Pixian Douban sauce according to the amount of Eggplant and the degree of spicy carried by yoursel

8. 

   Step8:Mix in a small area and mix well. Add sugar and raw sauce wine according to the amount of Eggplant and personal preferenc

9. 

   Step9:Mix gently and dip in some juice, taste carefully and scald. Depending on the situation, supplement the ingredients. When the taste is right, see the mood to thicken the sauce

10. 

    Step10:No problem. Turn off the heat and sprinkle with Scallion leaves. Cover it up and simmer

11. 

    Step11:Basically, you can move it into the dish as soon as you smell the onion fragrance. Bibimbap and noodles are very good (if you can eat spicy ones

12. 

    Step12:Let's go. See you tomorrow