Tomato Sauce and Eggplant Box
1.
Marinate the meat with cooking wine, salt, and soy sauce for 20 minutes, ps, salty, because the other steps do not add salt
2.
Cut the eggplant into round slices with some meat filling between the two slices
3.
Coated with egg white, coated with a layer of cornstarch
4.
Heat the pan with oil as deep as a finger. After heating, fry the eggplant box until it is golden on both sides, and put it on the plate.
5.
Heat the pan and add a little oil, fry the tomato sauce for 20 seconds, add Master Kang's orange juice, stir well, add a little water, and add a spoonful of sugar
6.
High heat until the soup is very sticky, pour it on the eggplant box, it's over
