Double Tomato Stew
1.
Cut purple eggplant into hob pieces and soak in salt water for later use.
2.
Thinly peel the tomato and cut into pieces, and cut the onion into pieces.
3.
Mince ginger, onion and garlic.
4.
Pour the oil twice as much as usual for cooking in a pot, and fry the purple eggplant, which has been squeezed out of water, to soften and remove the oil.
5.
Leave the bottom oil in the pot, add ginger, green onion and minced garlic to fragrant.
6.
Put the tomato cubes and onion upside down and fry until the tomato cubes are soft.
7.
Pour in the deep-fried soft purple eggplant, cover and simmer for three minutes.
8.
Season with light soy sauce, salt, oyster sauce, sugar, vinegar, chicken powder, sprinkle with chopped green onion and mix well.
Tips:
1. After the purple eggplant is cut into pieces, it should be soaked in salt water and then squeezed out before frying. After frying, use a colander to remove the oil, so that the fried eggplant will not be greasy.
2. When peeling the tomato, scrape it with a spoon first, so that the skin can be easily peeled off.