1. Wash the eggplant and cut into large pieces
2. Deep frying
3. Deep fry until soft and golden, remove the oil control
4. Finely chop green onion and garlic, the small tomatoes I used, cut in half
5. In another oil pan, add chopped green onion and garlic, pepper, dried red pepper, add a spoonful of bean paste and stir fry to create a fragrance
6. Add tomatoes and stir fry for juice
7. Add a little water to boil
8. Add the fried eggplant, add salt and a little dark soy sauce and stir fry evenly
9. Ask a clean cut
10. Add it to the pan and stir fry for one minute, then add the right amount of chicken essence and it will be out
11. Serve and enjoy
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