Cooking Steps

1. 

   Step1:Wash and scrape eggplant. Cut into strips. Sprinkle 1 teaspoon salt and mix well. Marinate for 10 minute

2. 

   Step2:Put an egg in the low gluten flour and add a little water. Mix it into a batter of moderate thickness

3. 

   Step3:The Blackwater that is pickled eggplant will be poured out. Add it to the batter and mix it evenly, so that every eggplant is covered with paste

4. 

   Step4:Heat the oil in the pot to 60-70%. Fry the eggplant covered with batter in the pot. Fry until the eggplant is golden and crisp, and then control the oil

5. 

   Step5:One spoon of tomato sauce, one spoon of vinegar, one spoon of oyster sauce, three spoons of sugar. Two spoons of water to make sauce (here, the spoon refers to 5ml) carrot, chopped garlic bolt, chopped scallion for us

6. 

   Step6:Heat a little oil in the pot. After the oil is hot, stir fry the garlic bolt and carrot. Put in the scallion and saute it until fragrant. Pour in the sauce. Heat it over low heat. After the sauce bubbles, add the fried slices and stir in the pot. Make each slice evenly covered with the sauce