Cooking Steps

1. 

   Step1:Cut the eggplant into about 5cm thick eggplant sections, spread salt and leave it standing until the water comes ou

2. 

   Step2:Beat the flour evenly

3. 

   Step3:Heat the oil to 70% of the heat. Put the eggplant into a leaky spoon in sections. Fry the eggplant in another spoon until golden and set it to chrysanthemum shape

4. 

   Step4:In the pot, tomato juice, water, salt and sugar are mixed to make the juice. Add in the eggplant section and cook until it tastes good. Thicken and leave the pot.