How to make diced eggplant in pot bag

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  1.Prepare an eggplant< /p>

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  2.Peel and wash

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  3.Cut into cubes p>

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  4.Put a small amount of water

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  5.The starch is evenly grasped and wrapped

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  6. Heat the oil to level 7 and fry in the pan

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  7. Fry until golden and crispy Remove oil control

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  8.Leave the bottom oil in the pot

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  9.Saute minced garlic< /p>

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  10. Stir-fry tomato sauce

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  11.White vinegar

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  12.White sugar

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  13.The soup is thick

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  14.Add the diced eggplant and stir-fry evenly

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  15.Turn off the heat and add coriander Stir-fry

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  16.It’s out of the pan, crispy on the outside and tender on the inside