1. Put the cooking wine light soy sauce sweet and sour water into the container and stir until the sugar melts.
2. Peel the eggplant, wash and dice.
3. Coat the eggplants evenly with flour.
4. Fry the diced cubes in a frying pan until golden brown.
5. Remove the oil control.
6. In a separate oil pan, put a little bit of frying minced garlic into the diced eggplant.
7. Pour the sweet and sour sauce and cook until the soup is dry.
8. Serve ready to serve.
Tips:You can sprinkle some cooked white sesame on top
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