1. Cut the eggplant into pieces with a hob, and cut the carrots and peppers into diamond-shaped pieces.
2. Mince green onion and mince garlic.
3. Pour oil in the pan, a little more, and 70% hot, add the eggplant, stir fry until the eggplant does not absorb the oil.
4. Pour the chili peppers and carrots together and stir-fry, which can also be called frying, and the eggplant becomes soft and served.
5. Use the remaining oil from the frying eggplant, add the chopped green onion, and the minced garlic until fragrant.
6. Pour in a spoonful of tomato sauce, sauté for a while, pour in half a bowl of water, and low heat.
7. Boil the thick soup, add a tablespoon of cooking wine, a tablespoon of light soy sauce, a tablespoon of vinegar, a tablespoon of white sugar, a tablespoon of thirteen spices, a teaspoon of salt, and a teaspoon of chicken essence, stir well. Finally, thicken the soup with starch and water.
8. Pour in the fried eggplant, carrots, and peppers, and you will be ready to taste!
Tips:First, the eggplant should be deep-fried first. Second, tomato sauce is easy to be overlooked, don't forget to add it. Third, the soup must be thickened with water starch at the end.
