1. Wash the purple long eggplant.
2. Peeled.
3. Cut the hob block.
4. Add 1 tablespoon of starch to the eggplant cubes.
5. Stir evenly, so that the surface of the eggplant pieces is covered with a thin layer of starch.
6. Heat the pan with wide oil, cut into pieces when the oil is about 70% hot, and fry on medium heat. Higher oil temperature can make the eggplant absorb less oil.
7. Remove the eggplant when it's deep-fried until it's golden brown.
8. Peel the tomatoes.
9. One is diced and the other is diced.
10. Heat oil in the pot and add diced tomatoes.
11. Stir fry until the tomatoes become soft and out of the soup, add the green onion and ginger and stir fry until fragrant.
12. Pour in the tomatoes and stir fry a few times.
13. Add oyster sauce, a little soy sauce and stir-fry.
14. Pour in the fried eggplant.
15. Stir-fry evenly, add a small amount of water, cover and simmer for two to three minutes.
16. Season with salt.
17. Add water starch.
18. Hook thin glutinous rice out of the pot.
19. The finished product is very delicious. Eggplant frying is more oil-absorbing, and tomatoes can well release the fat absorbed when frying eggplants.
