Ingredients: 300 grams of purple-skinned eggplant

Accessories: 20 grams of coriander stems, 8 grams of garlic

Seasoning: 10 grams of Chubang Yipin fresh soy sauce, 45 grams of Chubang pure rice vinegar, 5 grams of Chubang onion and ginger cooking wine, 40 grams of sugar, 30 grams of starch, 3 grams of Sichuan peppercorns, 3 grams of dried chili segments, Chubang special pure peanut oil 1500g, a little salt, a little CHIBANG Fragrance pure sesame oil

Production Method:

1. Peel the eggplant and cut it vertically into four strips, remove the core and cut it diagonally into strips. Wash the coriander stems and cut them into sections, mince the garlic and set aside;

2. Add a little salt to the eggplant, sprinkle a little water to wet it, add dry starch and pat evenly, then continue to sprinkle water and add dry starch until a layer of powdery shell forms on the surface of the eggplant;

3. Take a container and add 5 grams of Chubang onion and ginger cooking wine, 10 grams of Chubang first-grade fresh soy sauce, 45 grams of Chubang pure rice vinegar, 40 grams of white sugar, and 5 grams of minced garlic to make a bowl of juice;

4. Heat the pot and add Chubonte Fragrance Pure Peanut Oil. Heat to 60% heat and fry the eggplant until golden brown. Then remove and raise the oil temperature and fry again until the surface is brown and crispy. Remove and control the oil and set aside;

5. Leave a little oil in the pot, add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant. Add chopped garlic and stir-fry until fragrant. Add a bowl of juice and simmer over high heat until the soup thickens. Add eggplant and stir-fry evenly. Sprinkle with coriander segments and drizzle. Add a little CHIBANG pure sesame oil and stir-fry evenly and serve.