Eggplant is also rich in nutrition, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eating eggplant often helps to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Crispy eggplant is scorched outside and tender inside. It’s sour, sweet and delicious. Let’s take a look at the practice of this dish ~


Appropriate amount of Eggplant
Proper amount of green pepper
Proper amount of salt
Proper pepper powder
Appropriate amount of chicken powder
Appropriate amount of starch
An egg
Proper amount of corn starch
Appropriate amount of edible oil
Appropriate amount of millet pepper
Right amount of onion
Proper amount of ginger
Appropriate amount of garlic
Proper oyster sauce
Proper raw extract
Appropriate amount of sugar
Appropriate amount of vinegar


Step 1
Cut eggplant into long strips, add water, add a spoonful of salt and soak for half an hour

Step 2
Shred green pepper and set aside

Step 3
Cut green onion, millet and pepper into sections for standby

Step 4
Mince ginger and garlic and set aside

Step 5
Put oyster sauce, soy sauce, sugar, vinegar, salt, chicken powder, pepper powder and starch into a bowl, add half a bowl of water, and mix into juice for standby

Step 6
Take out the soaked eggplant, drain the water, beat in the egg, wrap it evenly on the eggplant surface, then add corn starch and wrap it on the eggplant stained with egg liquid

Step 7
Deep fry in an oil pan until the surface is golden. Remove and set aside

Step 8
Put the chopped scallion, millet, pepper, ginger and garlic into the pot and fry until fragrant. Add the adjusted sauce and fry until the sauce is thick

Step 9
Add the fried eggplant and shredded green pepper, and mix well