1. Prepare an eggplant.
2. Wash the eggplants, take the stalks and cut them into 4cm long strips, put them in a basin with water and soak them in black water.
3. Use your hands to squeeze out the moisture in the eggplant and place it in a water-free basin.
4. Sprinkle an appropriate amount of starch on top.
5. Mix the eggplants evenly with your hands so that each piece of eggplant is glued with starch.
6. Pour oil in the pan, the oil is 60% hot, put the eggplants one by one, and fry them until they are crispy when touched with chopsticks.
7. All fried eggplants.
8. Wash the green onions and cut into chopped green onions, mince garlic and ginger, prepare chopped pepper and Pixian bean paste.
9. Take a small bowl of fish spice sauce, add sugar, chicken essence, very fresh flavor, corn starch, oyster sauce, vinegar and water and stir well to make the fish sauce.
10. Pour oil in the pot and sauté the chives, ginger, garlic on low heat.
11. Put the Pixian bean paste and chopped pepper in and fry out the red oil.
12. Put the fried eggplant in and stir fry evenly.
13. Finally, stir the tuned fish-flavored juice and pour it in and stir fry.
14. The fried eggplant is bright and oily, and the soup is slightly dry and ready to be served.
15. Sprinkle with chopped green onion and eat.
Tips:1. When frying the eggplant, be sure to fry the eggplant out of crispness and remove the oil control. The eggplant is lightly fried and the oil is too greasy.
2, Pixian Douban, oyster sauce, taste very fresh are all salty, try not to put or put as little salt as possible.
