1. Wash the long eggplants and cut into pieces, add half a spoon of salt to marinate the water, then grab the water by hand
2. Pat on a layer of dry powder
3. Pour 500 grams of peanut oil into the pot and cook until it is 50% hot, then pour the eggplant and fry it
4. Fry the bitter oil and put it in a basin for later use
5. Finely chop green onion, ginger and garlic, and chop coriander into sections
6. Mix the light soy sauce, sugar, half a teaspoon of salt and starch into a bowl of juice
7. Pour 20 grams of peanut oil into the pot, heat up, pour in peppercorns and sauté
8. Add green onion, ginger, and minced garlic and stir fry to create a fragrance
9. Pour in a bowl of juice and quickly stir fry
10. Pour the eggplant and mix well
11. Add coriander and mix well
Tips:Just add a small amount of starch when mixing the bowl of juice, and mix it quickly after pouring into the bowl of juice.
