Practice:

1, eggplant cleaned and cut into strips, and then wrapped in cornstarch;

2, color pepper, mushroom diced standby;

3, hot oil frying eggplant strips;

4, fish out fried eggplant strips, with the cornstarch sauce;

5, the ready color pepper diced mushrooms into the pot, thickening the starch into a sauce;

6, finally the fragrant sauce sprinkled on this delicious flavor of eggplant is ready;

6, the delicious flavor of the sauce is done.

The same fried, want to know why this eggplant is not so greasy?

The secret lies in the fact that the eggplant strips are so large that they are not easily eaten through by the oil, which is why they are crispy on the outside and relatively light on the inside.