1. Wash the round eggplants, remove the stems, peel them, and cut into long pieces;
2. Finely chop green onion, ginger and garlic;
3. Mix the bowl of juice ingredients (sugar, soy sauce, vinegar, starch, salt, chicken essence, cold water) thoroughly and set aside;
4. Heat the upper and lower plates of the electric baking pan at the same time, brush with a thin layer of oil, and put the eggplant strips into the heat to mature;
5. Pour a proper amount of oil in the pot, stir-fry the eggplant strips in the pot until soft, set aside;
6. Put the Pixian bean paste into a pot and sauté until fragrant. Add green onions, ginger, and minced garlic until fragrant;
7. Pour in the eggplant strips, stir fry, add a bowl of juice, and thicken;
8. Take out the pot and serve on the plate.
Tips:1. Don't leave the eggplant strips on the electric baking pan for too long, just fry them;
2. When making a bowl of juice, adjust the ratio of sugar and vinegar according to personal preference;
3. Pixian bean paste should not be fried in high heat, it is easy to paste, and there is salt in the sauce, so the overall balance should be considered.
