1. Cut the garlic into fine pieces and set aside
2. Add sugar and water to the sweet noodle sauce and mix evenly.
3. Cut the eggplant with the skin into hob pieces
4. After mixing well with salt, put it in a basin and sprinkle with starch and shake well (each piece should be covered with starch)
5. Add oil to the wok and heat up, add the eggplant pieces in batches and fry them into golden brown to remove the oil control
6. Heat in another pot without adding oil to the fire, pour in the fried eggplant and stir fry quickly
7. Look, a lot of oil comes out, and after the oil comes out,
8. Save the oil and sauté a little minced garlic
9. Pour the juice into a bowl and boil
10. Pour in the eggplant and fry until the sauce is slightly thick and shiny
11. Pour in all the minced garlic and stir well to get out of the pot
Tips:1. Fried eggplant must use high fire, so as not to lose oil. The second stir-frying can get a part of the fat.
2. The purpose of salting the eggplant is to produce water, add starch and mix well, so that a lot of oil can be saved when frying the eggplant, and it will not be too greasy.
3. The saltiness of the sweet noodle sauce is enough. Adding sugar can neutralize the saltiness. Individuals can make it according to their own taste.
