1. Spicy eggplant slices on hob
2. Cut green onion and pepper into sections, slice ginger, and cut garlic into 3 cloves for later use
3. Add eggplant starch and mix well, the amount of starch is about 1 tablespoon
4. Put the oil in the pan and heat it to 60% hot (about smoke coming out of the surface), add the eggplant and fry it until golden brown and remove it for later use.
5. Add the remaining oil in the pot and stir fragrant green onion, ginger, garlic and hot pepper
6. Put the bean drum, the bean curd with red oil, sauté fragrant, add the sugar and stir
7. Add the eggplant and stir fry until it is colored
8. Add salt, spicy pepper, and pepper powder and continue to fry until the spicy pepper is broken
9. Put MSG out of the pot
Tips:1. The eggplant puts starch in order not to oxidize and absorb moisture, so the eggplant is very soft! 2. The braised eggplant can only be light and not salty. 3. When the eggplant is fried, it will be golden brown, otherwise it will be soft (I fried it a bit soft (≧∇≦))
