1. Remove the stalks of the eggplant, divide it in half, and then divide it into four pieces. Use a knife to cut off the flesh in the middle.
2. Change the knife to a uniform thickness.
3.
Soak it in clean water, and then remove the dry water.
(Remember to control the moisture here! If time is too late, wipe it dry with a kitchen towel)
4.
Wait for the water control to dry, and prepare the materials.
Slice green onion and garlic, cut pepper into sections, and cut coriander into sections.
5.
Pour in cornstarch and mix evenly.
Dip your fingers in water and sprinkle on the eggplant;
Then add cornstarch again and mix evenly.
6. Heat the oil to 60% hot, and fry in the pan.
7. Fry on medium heat until the surface is slightly yellow and remove.
8. When the oil temperature rises, pour the eggplant and fry it again.
9. Fry until golden and crisp, remove the oil to control.
10. Add a small amount of oil to the pot, and saute the pepper, green onion slices, garlic slices, and dried chili segments until fragrant. Add June fresh light salt soy sauce, balsamic vinegar, salt, chicken essence, sugar, and simmer until thick.
11. Add the eggplant and stir fry evenly. Then sprinkle white sesame seeds and coriander.
12. Continue to stir fry evenly.
13. Take out the pan and serve.
14. Golden and crisp, delicious...
15. Flavored eggplant
