2 eggplant
1 tablespoon salt
1 coriander
1 garlic
1 tablespoon cooking wine
2 tablespoons raw soy sauce
3 tablespoons sugar
4 tablespoons aged vinegar
1 tablespoon sweet potato starch
5 tablespoons of water
2 tablespoons rapeseed oil


Step 1
Remove the eggplant and cut it into strips. Add salt and marinate it for a while

Step 2
Minced garlic, add cooking wine, soy sauce, aged vinegar, sugar, sweet potato starch and water, stir well, and then add some water to half of the bowl

Step 3
Heat the oil in the pot, rinse the eggplant, put it into the pot and stir fry

Step 4
Fry eggplant until golden brown, pour in the adjusted bowl juice, keep it on medium heat until the juice is collected, and sprinkle coriander section