1. Ingredients: dried eggplant
2. Soak the eggplant dry, wash and drain.
3. Wash the ingredients carrots and cut into shreds, wash and cut the celery.
4. Mix the bowl of gorgon: add old vinegar, salt, sugar, and starch to the bowl and mix well.
5. Dip the dried eggplant with a layer of starch.
6. Heat oil, add eggplant dipped in starch, and fry.
7. Deep-fry the eggplants and remove them for later use, and serve as "vegetarian eel".
8. Leave the oil in the bottom of the pot, add the green onion, ginger, garlic, and red pepper to fry until fragrant; then add the carrot shreds and stir well.
9. Add the spare "vegetarian eel" and stir-fry evenly.
10. Cook into a bowl of gorgon.
11. Add celery.
12. Turn the spoon quickly and stir well, then turn off the heat.
13. Put it out of the pot and serve it on a plate.
Tips:1. Mix a bowl of gorgon 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.
