1. Dice the lean meat about 1.5 cm into the cooking wine, chicken essence, salt, and marinade for 15 minutes.
2. Cut the eggplant and hot pepper on the hob and set aside.
3. Many people don't know how to adjust the paste~ I say that my basic paste ratio is 1 starch, 1 flour, 1 water, and 1.5 oil. Why add oil in order to make the skin crisper after frying? This ratio is also suitable for pan-wrapped meat, the paste of ancient meat. You can also add other seasonings according to your taste
4. Stir the batter evenly and start to pass the oil for the first time. Because the meat segment has large particles, the oil temperature of the first pass is not likely to be too high about 150 degrees. Put the sticky pieces of meat into the frying pan and don't be afraid of sticking together.
5. After the first frying, take it out, prepare a bowl of cold water while dipping it in the water, and break the fried meat apart while it is hot. If you have practiced iron sand palm, you don't need to prepare cold water. I haven't practiced Fatty anyway.
6. Start the second pass of oil. The function of the second pass of oil is to fry the meat pieces crispy, so the oil temperature must be about 200 degrees higher to fry the meat pieces until golden brown. I prefer hard ones so I fry them more.
7. Finally, put the eggplant peppers in a frying pan and fry until the eggplants are soft and scoop up for later use. Finally, the juice is adjusted to add starch, oil, sugar, water, light soy sauce, and MSG does not need to add salt because of the oil-consuming light soy sauce.
8. Put a little oil, minced garlic, and minced ginger in the pot. Stir fragrant. Add the fried pieces of meat, eggplant, and chili for 2 times. Add the adjusted juice and stir vigorously for 2 times over high heat. Some carrots should look better. I forgot to buy it.
