Tomato-roasted eggplant

Overview

How to cook Tomato-roasted eggplant at home

Cut the eggplant into hob pieces and put it in water with a little vinegar to prevent oxidation and blackening.
Cut the tomatoes into cubes and cut the soaked fungus into sections
Finely mince onions and garlic
Take out the eggplant, wash it with clean water, add starch, and mix until the surface of the eggplant is coated with starch
Put a little salt, appropriate amount of soy sauce, sugar, starch, and half a bowl of water in the bowl.
When the oil in the pot is 80% hot, add the eggplant.
Fry until the surface is golden brown, take it out and set aside.
Leave the bottom oil in the pot, add thirteen spices, green onion and garlic.
After frying until fragrant, add fungus and tomatoes
Stir-fry until tomatoes come out of soup, add eggplant
Pour the gravy along the edge of the pot, stir-fry a few times and remove from the pot.