1. Peel the round eggplant and cut into hob pieces
2. Cut green peppers and tomatoes
3. Minced green onion, ginger and garlic
4. Sprinkle 4 scoops of starch on the eggplant cut into hob cubes so that the eggplant is evenly covered with starch
5. Heat the frying pan to 60% heat and fry the starchy eggplants in the frying pan (if there are more eggplants, you can fry them twice, my eggplant is relatively small, and it will fry in one pan) after two minutes of frying with chopsticks A colander gently separates the adhered eggplants so that they are evenly heated.
6. Take about 6 minutes to fish out (knock the eggplant in the pot with a slotted spoon, and it will feel hard on the outside, and then re-fry it)
7. Put the chopped green onion, ginger and half of the chopped garlic in a bowl, add salt, thirteen spices, sugar, chicken essence, soy sauce, vinegar, sesame oil and a small bowl of water
8. Fried
9. Fried
10. Continue to heat the frying pan until it smokes. Put the fried eggplant in the frying pan to fry the eggplant and remove the golden surface (about one minute). Then put the green pepper cubes in the frying pan and fry for 10 seconds. Don’t fry for too long, it's easy to paste)
11. fry
12. Put the bottom oil (1 spoon of oil) in the pan, put the tomatoes in the pan and fry for one minute, pour the adjusted juice into the pan and boil
13. Fry the fried eggplant, green peppers and the remaining minced garlic for half a minute, so that the eggplant is evenly covered with the soup.
14. Stir
15. Add one spoon of starch to two spoons of water, stir evenly to make water, and evenly sprinkle the starch along the outer circle of the dish. (If you feel that the time is not enough, you can adjust the water starch before, but you need to stir it when you use it)
16. After sprinkling water starch, stir fry twice to make it evenly spread on the plate
