Flavored eggplant

I love eggplant , who can say no to crispy and delicious eggplant, crispy and crunchy is delicious!

Ingredients

Eggplant 2 tbsp

Starch Appropriateamount

Lightsoysauce 3 tbsp

Whitevinegar 3 tbsp

Sugar 3 tbsp

Oystersauce 1 tbsp

Salt 1 teaspoon

Essenceofchicken 1 teaspoon

Driedchili 4

Sesame 1 handful

Coriander 3 spp

Sichuanpepper Appropriateamount

Garlic 4 cloves

Greenonions Appropriateamount

Wash the eggplant, cut off the sac, and change it with an oblique knife
Soak in water for 5 minutes and drain
Add starch (cornstarch, potato starch) in small quantities.
Remember to mix well each time you add starch until the surface of the eggplant slices is evenly coated with starch.
Prepare the ingredients, 4 cloves of garlic, diced green onions, dried chilies, and peppercorns to taste. Parsley cut into sections.
I prepare the sauce, and this is a spoon diagram! 3 tablespoons sugar, 3 tablespoons white vinegar, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce
This is a small spoon! 1 teaspoon salt (you can adjust it after tasting salty) 1 teaspoon of chicken essence.
Oil temperature 8 into hot eggplant. Throw the eggplant into it and there will be big bubbles immediately, remember to pull it out after throwing it down, and the whole process will be on fire!
If there is a burnt yellow, you can take it out, and if the heat is still high, do not turn it down......
Re-fry the second time, the oil temperature rises to smoke, throw in the eggplant and fry for 20 seconds
Until the eggplant is hard to fish~
Stir-fry the ingredients in a pot to bring out the fragrance, add the sauce, and stir constantly until the soup is thick and bubbling. If the soup is not boiled well, it is easy to make the eggplant soft, so it is good to try it a few more times......
Put the fried eggplant wrapped in soup and then put the coriander, turn off the heat and pull the sesame seeds~ Finish!