1. Purple round eggplant peeled
2. Don't cut the eggplant too thick or not deep-fried
3. Prepare to adjust the juice, prepare the onion, ginger, garlic, and garlic to be more delicious
4. Mince the green onion, ginger and garlic and put in a bowl
5. Light soy sauce 30ml
6. Rice vinegar 30ml
7. Soy sauce 10ml
8. 4 tablespoons of sugar
9. Half a spoon of MSG
10. 1 scoop of starch
11. 60ml of cold water (total 2 tablespoons)
12. Stir the juice and adjust it
13. Sprinkle cornstarch on eggplant
14. Use your hands to copy from the bottom up and stir to mix the starch evenly
15. Put oil in the pan to prepare the eggplant for frying
16. The oil starts to bubbling a little. Adjust the heat to medium-to-low
17. Put the eggplant to fry according to the amount of oil to decide how many pieces to fry each time. Don't put too much at a time, it will be uneven
18. Fry until the outer layer of the eggplant turns yellow, quickly control the oil and remove it
19. The fried eggplant is golden and crispy
20. After the eggplants are fried, leave a little bit of oil in the pan.
21. Open medium and small fire! Put the fried eggplant and stir fry a few times
22. Stir the juice you just made (because the starch will precipitate so you need to stir), pour the juice into the pot and stir fry over medium-high heat
23. Stir fry until the sauce evenly wraps the eggplant and turn off the heat
24. Taste the salty and light tonic salt out of the pot
Tips:Don't fry the eggplant
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