1. Prepare ingredients
2. Cut the eggplant into long strips, sprinkle a little salt and mix well and marinate for about 15 minutes
3. Green and red pepper slices, ready
4. Make the fish sauce: sugar, balsamic vinegar, light soy sauce, a small amount of starch, add 1 tablespoon of water and mix thoroughly
5. After the eggplant is marinated, grab the water, and then sprinkle an appropriate amount of dried cornstarch, mix well and set aside
6. Heat oil in the pan, put the eggplant strips in the pan and fry until the surface is slightly yellow, then remove the oil and set aside.
7. In another oil pan, saute the shallots, garlic and chili with cold oil, add the bean paste and stir fry until the color is red and bright
8. Pour in the meat and stir fry until white and cooked
9. Then put in the fried eggplant strips, add a spoonful of water and cook for a while
10. Pour the fish-flavored sauce into the pot and stir fry evenly
11. Transfer the eggplant into the casserole and add the green and red peppers. After the casserole is heated, it is ready to boil, and finally sprinkle with chives and serve.
