Cooking Steps

1. 

   Step1:Cut the eggplant into 2x2cm small pieces. Soak it in cold water for five minutes. Then mix the flour and starch and pour them on the eggplant. Turn them over several times to make the eggplant stick evenly on the fruit.

2. 

   Step2:Wash and slice green peppers and carrots. Cut the garlic into pieces and set aside. Heat the oil to 70% heat. Fry the eggplant with the flour until golden. Remove. Then heat the oil to 90% heat. Fry the second time. About half a minute. Remove.

3. 

   Step3:Put a little oil in the frying pan. Stir fry garlic. Pour in 1.5 bowl of water. Add soy sauce, monosodium glutamate, salt and water lake powder. Add green pepper and carrot and stir fry for about 1 minute. Add eggplant, rice vinegar and stir fry for 2 times. Make eggplant dip into juice evenly and then quickly come out of the pot and put into the plate. (fried too long. Eggplant is not crispy.