1. Prepare materials, wash and wipe dry.
2. Cut the eggplant into pieces with a hob and sprinkle an appropriate amount of starch. Shake the container to coat the eggplant with a thin layer of starch. Cut Pleurotus eryngii into small cubes about 2 cm, remove the stems and seeds of the green pepper, and cut into diamond-shaped pieces. Slice the ginger, garlic and shallots for later use.
3. Pour more oil in the pot, heat it to 60% heat, pour in the eryngii mushrooms, soak and fry until the shape becomes smaller and the color turns yellow. Remove and drain the oil for use.
4. Add the eggplant when the oil is 60% to 70% hot, and deep-fry on high heat until the eggplant becomes soft and burnt, remove and drain the oil. I have blown it a little bit.
5. Leave a little oil in the pan, saute the onion, ginger, garlic, and then add green peppers and stir-fry slightly.
6. Add 1 small bowl of water, add pleurotus eryngii, add 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce, cover and cook for 2 minutes. The eggplant was supposed to be burned together, but I didn't put it in because it was too soft to burn.
7. Add eggplant, add a little sugar and chicken essence and stir-fry evenly. Dear friends, you can taste it first, if the salty taste is enough, you don't need to add salt.
8. The soup can be taken out when it dries.
