1. Material preparation.
2. Cut the eggplant into strips, drain them, and wrap them in dry flour.
3. Add oil to the pot, heat it up, and add more oil.
4. Put the eggplant strips in the pot.
5. Quickly roll the eggplant with chopsticks until the eggplant is golden.
6. Add cooked sauce.
7. stir fry.
8. Add chili shreds.
9. Add garlic.
10. Add sugar, stir fry quickly, turn off the heat after one minute.
11. Out of the pot.
12. The eggplant with sauce is ready.
13. Put the new braised rice on the plate, cover the eggplant with sauce on the rice, and the eggplant bowl with sauce is ready.
Tips:The eggplant is wrapped in flour to prevent the eggplant from being too oily and it will ripen quickly.
