Braised eggplant
Step 1 . Cut eggplant into hob pieces and marinate with an egg, five spice powder, salt and a little starch for 15 minutes;
Step 2 . Add dry starch into the bowl, evenly wrap the pickled eggplant with dry starch, pat off the excess starch, deep fry in a 60% hot oil pan until golden and remove;
Step 3 . Stir fry ginger and garlic in the bottom oil in the pot, pour in diced tomatoes and stir fry, then add fried eggplant and stir fry, add salt, a little soy sauce, sugar, wet starch and thicken out of the pot.
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