1. Ingredients: dried eggplant
2. Soak the eggplant dry, wash and drain
3. Wash the ingredients carrots and cut into shreds, wash the celery and cut into sections
4. Mix the bowl of gorgon: add old vinegar, salt, sugar and starch to the bowl and mix well
5. Dried eggplant with a layer of starch
6. Heat oil, add eggplant dipped in starch and dry fry
7. Deep-fry the eggplant to make it firm and remove it for later use, and serve as "vegetarian eel"
8. Leave the bottom oil in the pot, add the green onion, ginger, garlic, and red pepper to fry until fragrant; then add the carrot shreds and stir well
9. Put in the spare "vegetarian eel" and stir-fry evenly
10. Cooked into a bowl of gorgon
11. Add celery
12. Flip the spoon quickly and stir well, then turn off the heat
13. Put it out of the pot and serve on the plate, ready to taste
Tips:1. Mix a bowl of glutinous rice in advance to facilitate subsequent stir-fry
2. Put the vegetarian eel into the pot, and the subsequent cooking must be done in one go to maintain the taste of the dishes
