1. Cut the eggplant into even long strips without peeling, then put a spoonful of cornstarch and a small amount of salt to mix evenly, put three times the usual amount of cooking oil in the pot, and then add the eggplant strips to fry
2. Fry the eggplant until golden brown, remove the oil and set aside
3. Cut green and red peppers into small pieces
4. Leave the bottom oil in the pot, add half a spoon of bean paste and fry the red oil, then add half a spoon of Lao Gan Ma, add garlic and saute
5. Add the fried eggplant strips and green peppers, add the very fresh flavor, chicken juice, pepper powder, the bean paste and Lao Gan Ma that I put before, and the flavor is very fresh and salty. I have a small serving per person. So there is no need to add salt
6. Mix the starch with appropriate amount of water into water starch, pour it into the pot, stir evenly to collect the juice, and it will be out of the pot.
Tips:Because the eggplant absorbs oil, it is more oily after frying, so when you fry it later, you should use less oil. Some of the auxiliary ingredients are salty, so you must taste it later and then add salt according to your taste.
