1. Long eggplant, cut into large slices obliquely;
2. Soak in salt water
3. After draining, add starch and mix well.
4. Chop garlic, finely chop tempeh, cut two vitex noodles and millet into horse ear segments.
5. Oily, heat the eggplant slices on medium heat to 50% to 60%, deep fry and remove;
6. Heat the oil until 70% to 80% hot, pour in the eggplant slices;
7. Fry until the surface of the sliced eggplant is hard, remove the oil.
8. Pour out the excess oil and fry the garlic cubes over a low fire until fragrant;
9. Add bread crumbs and stir fry;
10. Bring the garlic diced to the side of the pot, add the tempeh, two vitex and millet to fry until fragrant;
11. Pour the sliced eggplant, add salt and chicken essence over medium heat;
12. Just turn it evenly.
