1. Grown in the countryside, pollution-free and pure green, ready to be washed
2. Sprinkle salt with your hands to kill the water for ten minutes
3. In the gap between the eggplants to kill water, treat the green peppers and tear them into small pieces
4. Chopped green onion and garlic
5. Tomatoes cut into small pieces
6. The eggplant smashes out the water and keeps it clean
7. Sprinkle starch and coat evenly
8. Pour oil in the pot, over the eggplant, cook to 50% to 60%, fry the eggplant over a medium to low heat, 3-5 minutes for the eggplant to soften and change color and remove. The pieces I cut were so small that they were crushed by me in the pan.
9. Leave a little oil in the pot, add shallots and garlic until fragrant
10. Add seasoning powder (dried ginger powder and pepper powder aniseed powder),
11. Add the green peppers and stir fry. You can slide some water along the side of the pot. Very little, water vapor can accelerate the ripening of the green peppers and keep the color of the green peppers. Add some light soy sauce to taste
12. Stir-fry for a minute, add tomatoes, add salt, because the eggplant has been marinated with salt, so add salt before putting the eggplant
13. Put in the eggplant just fried and stir well
14. When you see the bright and even paste, you can serve it out, and the big eggplant can be fried for a while and fried for a while
