Eggplant Strips
1.
Wash and peel the eggplant, cut into strips about 5 cm
2.
Washed eggplant strips with peppers
3.
Prepare seasoning, mince green onion and garlic, light soy sauce, vinegar, sugar, water starch and pour into a container to make sweet and sour sauce
4.
Sichuan pickled peppers and pickled ginger mince and set aside
5.
Pour soybean oil into the pot, whichever is less than the eggplant strips, and burn to 80% hot
6.
Pour the eggplant strips and fry for 5-6 minutes
7.
When the eggplant strips are fried until golden brown, add the pepper strips and quickly remove them with the eggplant strips
8.
Leave a little oil in the pot, add minced pickled pepper and minced ginger, stir fry, add cooking wine, chopped green onion, and sweet and sour sauce
9.
After the soup thickens, add the fried eggplant strips and hot pepper strips and stir fry quickly, add salt, chicken essence, and minced garlic to taste and serve.
10.
Delicious appetizer
11.
Finished picture
Tips:
1. When frying eggplant sticks, the temperature of the oil should be controlled at about 80% hot (that is, the oil has just smoked around)
2. Be sure to use Sichuan pickled peppers and pickled ginger, the taste will be fragrant
3. The degree of sweetness and sour can be adjusted according to personal taste, so no fixed ratio is given
