Yuxiang Eggplant
1.
Peel the eggplant, cut into pieces, and coat with cornstarch evenly
2.
Beat the eggs and set aside
3.
Soy sauce, cooking wine, sugar, and water are mixed together.
4.
Put an appropriate amount of oil in the pot, and fry the eggplant covered with egg liquid in the oil pan until golden. Ride out
5.
Scallion and ginger sauté
6.
Pour the eggplant and stir fry, add the sauce and continue to stir fry
7.
Out of the pot