Cooking Steps

1. 

   Step1:Cut eggplant into 10 cm long segment

2. 

   Step2:Stand up. Cut the cross flower knife. Leave about half a centimeter from the bottom without cutting.

3. 

   Step3:Put it in water and add a little salt. After soaking for four to five minutes, squeeze out the eggplant water.

4. 

   Step4:Dip each eggplant evenly with starch.

5. 

   Step5:When the oil is heated to 50%, the eggplant blade will rush down. The chopsticks will be pressed and fried. After the frying is finished, the eggplant will be taken out for use.

6. 

   Step6:When the oil is warm, fry it again. Fry Jesus until it is slightly colored. Put it on the plate.

7. 

   Step7:Keep the bottom oil in the pot. Pour in the garlic and stir fry. Add the tomato sauce and tomato sauce. The ratio is one to one.

8. 

   Step8:Stir fry the red oil and put in the suga

9. 

   Step9:Add half spoon of vinegar, a little salt and half spoon of water, a little water starch. Stir well, and then pour some hot oil. Make the juice brighter.

10. 

    Step10:Pour the sauce on the fried eggplant. Conditional friends can put some decorative coriander, chrysanthemum embellishment.