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1. Peel the eggplant and cut into sections, add a small amount of salt and grab it by hand.
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2. Cut tomatoes, green peppers or hot peppers into pieces and set aside.
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3. Mince the onion, ginger and garlic.
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4. Soy sauce, oyster sauce, vinegar, sugar, drop the powder, and stir well.
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5. ⚠️Don’t put oil, don’t put oil, don’t put oil. ⚠️Fry the eggplant directly after the pan is heated, and it will be super-smoggy.
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6. Sheng out and spare.
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7. Put the oil in the pot and add the onion, ginger and garlic until fragrant.
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8. Add Pixian bean paste and stir fry until fragrant.
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9. Add eggplant and stir fry.
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10. Stir-fry and add water evenly until the eggplant is cooked.
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11. Add tomato peppers when the eggplant is about to ripen.
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12. Collect the soup and add the previously prepared sauce.
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13. This is out of the pot, is it very fuel efficient?
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