Eggplant Fish
1.
Peel the stalks of the round eggplant and cut into thick slices.
2.
Beat two egg mixtures and put the eggplants in. Each piece of eggplant should be evenly coated with egg mixture. Put it in a frying pan and fry it over medium-low heat to make golden brown on both sides. Serve out and put in a deep dish.
3.
Heat the pot, add a proper amount of oil, and put the onion and garlic aniseed in the pot. Add vinegar and soy sauce and stir fry for a while. Add a small amount of water, season with appropriate amount of salt, and then add a teaspoon of sugar and mix well to form a sauce.
4.
Pour the sauce on the eggplant.
5.
The steamer is adjusted to the normal steaming mode, 100 degrees, steaming for 8 minutes. After removing, sprinkle with chopped green onion and small pepper diced.