Fried Eggplant with String Beans
1.
Prepare raw materials and handle them cleanly.
2.
The eggplant does not need to be peeled, cut into strips (as shown in the picture), sprinkle a handful of dry starch on the surface, mix well and set aside.
3.
Add oil to the pot and fry the eggplant strips at 60% oil temperature.
4.
Fry it and remove the oil control for later use.
5.
Wash the kidney beans and let them dry, then deep-fry them in a frying pan until they are half-cooked.
6.
Remove the kidney beans to control oil for later use.
7.
Chop the green onion, ginger and garlic, and prepare the dried chili.
8.
Add a spoonful of Pixian hot sauce and stir-fry the red oil in a hot pot with green onion, ginger, garlic and soy sauce.
9.
Pour the string beans in the pan and stir fry.
10.
Then add eggplant and dried chili and stir fry.
11.
Add appropriate amount of salt, light soy sauce, sugar, appropriate amount of water, cover and simmer for 2 minutes. Water starch thickens the thick gorgon (or not thicken), turn off the heat and add chicken essence.
Tips:
Because Pixian hot sauce is added, the salt must be flexibly mastered. If you can’t eat spicy food, you don’t add Pixian hot sauce and dried chilies. Dry chilies are more delicious when they are made.