Cooking Steps

1. 

   Step1:In the restaurant, there are 6 bottles (1800 g), 150 g salt, 200 g monosodium glutamate, 1500 g soft white sugar, 1 bottle of seafood sauce, half a bottle of column sauce, 100 g chicken powder and 13 Jin water. Dilute the sweet sauce with water. Add salt, monosodium glutamate, sugar, chicken powder, seafood sauce in turn. Wait for the sauce. After boiling, filter the impurities with a small honey leak. (storage requirements for stewed eggplant juice. Put the prepared juice into the soup barrel and store it at room temperature.)

2. 

   Step2:Wash and cut the young eggplant into 10 cm long section

3. 

   Step3:The eggplant is first split in two lengthwise from the middle, and then cut into triangular sections. Be neat and eve

4. 

   Step4:Deep fry the eggplant in 60% hot oil temperature. Take out the eggplant in golden color for oil control.

5. 

   Step5:Oil in the bottom of the pot. Add garlic and sti

6. 

   Step6:Take 80g of baked eggplant juice, add eggplant, stir fry and even wet the starch.

7. 

   Step7:Stir fry evenly and leave the po

8. 

   Step8:Decorate with Scallio