1. Peel the long eggplant, cut into long strips and soak in salt water;
2. Squeeze out the salt water.
3. Beat the eggs with a little salt, add flour and oil to make a paste.
4. Boil the oil to 50% to 60% hot, wrap the egg batter in the egg batter and put them into the oil pan;
5. Take out after 2-3 minutes of medium heat;
6. The oil is 80 to 90% hot, pour the eggplant strips;
7. After the fire is evenly fried, remove it.
8. Leave the oil in the bottom of the pot, and fry the minced meat over medium heat to dry the water;
9. Add garlic, sprouts, Chinese pepper, and sea pepper, and stir fry;
10. Pour in eggplant strips;
11. Stir evenly over high heat and then take out the pot and serve on the plate.
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