1. Prepare ingredients.
2. Put eggs, fermented bean curd, flour, and refined oil in a large bowl and add water to make a paste.
3. Wash the eggplant, peel and cut it into diamond-shaped pieces, pour the blended paste into the eggplant pieces and mix well.
4. Add oil to the pan on the fire, and when it is 70% to 80% hot, spread the battered eggplants into the frying pan to fry.
5. Remove the eggplant pieces when they are mature.
6. After the oil temperature rises, the second heavy oil (re-explosion).
7. Make it crisp on the outside and tender on the inside, and remove the oil when the color is golden.
8. Bring oil to the pan on the heat, leave a proper amount of oil, and stir-fry the garlic slightly.
9. Pour the light soy sauce.
10. Add the fried eggplant and stir-fry evenly.
Tips:Light soy sauce and fermented bean curd contain salt, so add little or no salt.
