Cooking Steps

1. 

   Step1:Cut eggplant into pieces with peeled hob. Take a bowl. In the bowl, add starch and water and stir until paste. Put in a little salt for standby. At the same time of preparation, you should start to heat the oil. When the oil is 70-80% hot, wrap the eggplant block in the starch paste. Fry it in the oil pan until it is golden crisp and put it aside for standby (remember the reverse side when frying eggplant, otherwise it will be pasted off. Golden yellow can come out of the pot. I like the feeling of crispness and crispness. So every time you finish frying, you have to wait for the oil temperature to echo, and then you have to fry again.

2. 

   Step2:Sauce boiling procedure. Add a little oil to the wok and heat it. Add the minced onion, ginger and garlic to the wok and stir to make it fragrant. Then add the sugar salt and stir constantly to make it brown. Then add the tomato pieces to boil it

3. 

   Step3:When the tomato soup is thick, add green pepper or stir fry until the green pepper is ripe

4. 

   Step4:Finally, turn off the heat. Taste the soup. Sour, sour and sweet. Then pour the fried eggplant into the pot and stir evenly. Then you can leave the pot and dish.

5. 

   Step5:It's served with the rice of Jindao. It's watered with the delicious braised eggplant. It's oily but not greasy. It's sour and sweet. Let's try to do i