Dipping in oilEggplant(Fish-flavored taste):
1. Slice the eggplant into long strips and rinse them. Heat a large amount of oil in a pan, fry the eggplant for a while, then remove it from the heat and drain the excess oil; pour out most of the oil.
2. Add a small amount of oil back to the pan, heat it up, and addthinly sliced ginger (about the size of your thumb)Sichuan sauce or ordinary sauce (crushed in the pot)，vinegar2 tablespoons,sugar1 tablespoon,soy sauce,m taste enhancer, such asmonosodium glutamateorchicken essence,and pepper powder. Add the fried eggplant and stir-fry until well-coated, then simmer on low heat before removing from the stove.Chicken essence,,black pepper powder,, add the drained eggplant and stir-fry evenly, then simmer on low heat for a while before serving.