1. Peel and slice round eggplants.
2. Wrap the eggplant with cornstarch, just a thin layer.
3. Vinegar, light soy sauce, salt, cooking wine, white sugar, pepper powder, soy sauce, chopped green onions, a little water, make a fish-flavored sauce.
4. Fry the eggplant. Don't turn the eggplant just after it is in the pan. Turn it with chopsticks after the eggplant's skin is hard fried.
5. Heat oil in a wok, add green onions and minced garlic and sauté until fragrant.
6. Add Pixian bean paste and sauté until fragrant, then add the fried eggplant.
7. Add fish sauce.
8. Cook for a while until the eggplant is delicious, then turn off the heat.
9. Order food.
Tips:I used round eggplant, which has a thick skin and a bad taste, so I peeled it off. If you use a long, tender eggplant, you don’t need to peel it.
Eggplant wrapped in cornstarch can effectively prevent oil absorption during frying. The eggplant strips can be put into a fresh-keeping bag, put cornstarch, and then tie the bag tightly and shake it vigorously. The cornstarch can be easily wrapped on the eggplant, and it is still very even.
