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Picture of finished product. -
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Preparation method: Wash appropriate amount of eggplant, peel, cut into small pieces and set aside. -
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Add a little starch into the container and coat it evenly. -
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Fry in a pan at 60% oil temperature. -
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Fry the eggplant until cooked and remove. -
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Put an appropriate amount of oil in the pot, sauté the onion, ginger, garlic and dried chili until fragrant. -
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Add celery and stir-fry for a few times. -
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Put in the eggplant, add appropriate amount of salt, soy sauce, and a little water starch. -
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Stir-fry over high heat, stir-fry well, add appropriate amount of chicken essence to season, and remove from the pan. -
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Picture of the finished product. -
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Picture of finished product.