1. Group photo with ingredients.
2. Cut the tofu into thick slices and fry in a frying pan until golden on both sides.
3. Sheng out oil control.
4. Wash the eggplant, cut into thick slices, and mix well with an appropriate amount of dry starch.
5. Put it in a frying pan, fry until golden on both sides, and serve to control the oil (you can also put the two in hot oil and fry them thoroughly).
6. Shred the red pepper, cut the kelp sprouts and coriander stalks into sections.
7. Leave the bottom oil in the pot, add the green onion, ginger, garlic and stir fry for a fragrance, then pour in the shredded kelp.
8. Add dark soy sauce and light soy sauce and stir fry evenly.
9. Pour the fried tofu and eggplant into the pan and stir well.
10. Add water and simmer until the soup thickens.
11. Sprinkle in shredded red pepper and coriander stalks.
12. Add salt, sugar, chicken essence to taste, and finally pour some sesame oil to serve.
Tips:Use a little more water when cooking, because tofu and eggplant absorb water easily.
