Ingredients: 2 eggplant
Seasoning sauce: half a bowl of water add half a spoonful of rice vinegar, a little soy sauce and old soy sauce, add half a spoonful of sugar, a little salt and dry starch, stir evenly into the juice
Start making: 1. Cut the eggplant into strips of uniform thickness (pictured)
2. Add a little water to the pot containing the eggplant, which makes it easier to wrap the eggplant with starch
3. Add two spoonfuls of dry starch and mix well with your hands.
Start making: 1. When the oil temperature is 60% hot, add eggplant on high heat and fry incense, fry until the appearance is golden brown, remove the oil control and set aside
Fry until golden brown
2. Leave the bottom oil in the pot, add minced garlic and millet spicy sauté, then add a little Pixian bean paste to fry out the red oil, and then pour the sauce into the boiling soup to thicken it
3. Add the fried eggplant, stir-fry over high heat to taste evenly, and finally add some spring onions. A fish-flavored eggplant strip is made.
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